Name: Beef Bourguignonne
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 pounds beef chuck, cut into 1-inch cubes; 6 slices of bacon, chopped; 2 tablespoons olive oil; 1 onion, chopped; 2 carrots, sliced; 2 cloves of garlic, minced; 1 cup beef broth; 2 cups red wine (such as Burgundy); 2 tablespoons tomato paste; 1 teaspoon dried thyme; 2 bay leaves; Salt and pepper, to taste; Fresh parsley, for garnish

Instructions

In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Season the beef cubes with salt and pepper. In batches, sear the beef in the pot with the bacon fat until browned on all sides. Remove the beef and set aside.
Add the olive oil to the pot and sauté the chopped onion, carrots, and garlic until softened, about 5 minutes.
Return the beef and bacon to the pot. Add the beef broth, red wine, tomato paste, dried thyme, bay leaves, and additional salt and pepper to taste.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let the Beef Bourguignonne simmer gently for 2-3 hours, stirring occasionally, until the meat is tender.
Once the beef is fork-tender and the flavors have melded together, taste and adjust the seasoning if needed.
Remove the bay leaves and discard. Serve the Beef Bourguignonne hot, garnished with fresh parsley, over mashed potatoes or buttered egg noodles.

Ingredients

Instructions

Nutrition Facts

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