A classic French stew made with beef, red wine, and vegetables.
Prep 20 min · Cook 180 min · Serves 8
Ingredients
Beef chuck roast2 lb · 900 g(cut into 1-inch cubes)
All-purpose flour¼ cup · 31 g
Saltto taste
Pepperto taste
Bacon4 slices
Onion1(diced)
Carrots2(diced)
Garlic2 cloves(minced)
Tomato paste2 tbsp
Red wine2 cups · 480 ml
Beef broth1 cup · 240 ml
Fresh thyme2 sprigs
Bay leaves2
Mushrooms8 oz · 225 g(sliced)
Instructions
Preheat the oven to 350°F (180°C).
In a shallow dish, combine the flour, salt, and pepper. Dredge the beef cubes in the flour mixture and set aside.
In a large Dutch oven or oven-safe pot, cook the bacon over medium heat until crispy. Remove the bacon from the pot and set aside.
In the same pot, add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set aside.
In the same pot, add the onion, carrots, and garlic and cook until the vegetables are tender, about 5 minutes. Stir in the tomato paste and cook for 1 minute.
Add the red wine, beef broth, thyme, and bay leaves and bring to a boil. Return the beef and bacon to the pot and stir in the mushrooms.
Cover the pot and transfer to the oven. Bake for 2½ hours, until the beef is tender and cooked through.
Remove the pot from the oven and let cool for 10 minutes. Discard the bay leaves. Season with salt and pepper to taste.
Serve the boeuf bourguignon hot, garnished with additional thyme if desired.
Nothing rewards patience quite like this pot. Three hours in a low oven turns a
humble chuck roast into something tender enough to eat with a spoon, and the
sauce it leaves behind is worth mopping up with the last of the bread.
The Chef's Touch Boeuf bourguignon is traditionally made with red wine, but it can also be made with white wine or cognac. For a heartier dish, try adding diced potatoes or pearl onions to the pot. Boeuf bourguignon pairs well with a variety of side dishes, such as mashed potatoes or crusty bread.
