Beef Bourguignon

Hey there! I’m so excited to share my take on a classic comfort food: Beef Bourguignon! This recipe is perfect for a cozy night in, and trust me, it’s easier to make than you might think. I’ve streamlined the traditional method to fit into busy weeknights without sacrificing that rich, satisfying flavor.

Why You’ll Love This Recipe

• It’s comforting: Tender beef in a rich red wine sauce? Yes, please!36

• It’s simpler than you think: I’ve cut down on the steps and time without losing the amazing flavor1.

• It’s versatile: Perfect for a family dinner or impressing friends1.

• Make ahead: The flavors develop over time, making it ideal for prepping in advance.

Quick Facts

• Prep time: 20 minutes

• Cook time: 2 hours

• Servings: 6

Ingredients You’ll Need

• 2 ¼ pounds boneless chuck roast, cut into 1-inch cubes3

• 4 ¼ teaspoons kosher salt, plus more to taste3

• 2 teaspoons ground black pepper, plus more to taste3

• 5 slices thick-cut bacon, cut into pieces3

• 32 ounces baby bella mushrooms, sliced3

• 2 tablespoons unsalted butter3

• 1 bottle dry red wine (750 ml), like Pinot Noir3

• 2 pounds carrots, scrubbed and cut into ¾-inch slices3

• 2 yellow onions, thinly sliced3

• 3 cloves minced garlic3

• 1 tablespoon tomato paste3

• 1 can (15 ounces) reduced-sodium beef broth, plus more as needed3

• 6 sprigs fresh thyme, tied into a bundle3

• 2 tablespoons all-purpose flour3

• 10-12 ounces frozen pearl onions3

• Chopped fresh parsley, for serving3

Let’s Get Cooking!

1. Prep the Beef: Season beef cubes with salt and pepper2.

2. Cook Bacon & Mushrooms: Cook bacon in a large pot or Dutch oven. Remove bacon and set aside. Sauté mushrooms in the bacon drippings with butter, then set aside3.

3. Sear the Beef: Sear beef in batches until browned on all sides. Set aside with bacon and mushrooms1.

4. Sauté Veggies: Sauté carrots and onions until softened, then add garlic and tomato paste1.

5. Combine & Simmer: Return beef and bacon to the pot. Add wine, beef broth, and thyme3. Bring to a simmer, then cover and bake in a preheated oven at 250°F (120°C) for 1 hour and 15 minutes3.

6. Thicken the Sauce: Place the pot back on the stove. Mix butter and flour, then stir into the stew to thicken3.

7. Finish: Add pearl onions and mushrooms. Simmer for 15 minutes. Remove thyme, adjust seasoning, and garnish with parsley3.

Serving Suggestions

• Mashed Potatoes: A classic pairing!4

• Egg Noodles: A delicious way to soak up the sauce4.

• Crusty Bread: Perfect for mopping up every last bit3.

Tips for Customization

• Wine: Use your favorite dry red wine. Merlot, Pinot Noir, or Chianti work great1.

• Veggies: Add other root vegetables like parsnips or turnips7.

• Herbs: Rosemary or bay leaves can add depth2.

FAQs

• Can I make this in a slow cooker? Yes! Sear the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours1.

• Can I freeze Beef Bourguignon? Absolutely! It freezes well and tastes even better after thawing1.

• What if I don’t have pearl onions? You can skip them or use chopped regular onions1.

Nutritional Information (Approximate)

• Calories: 450-550 per serving

• Protein: 40-45g

• Carbohydrates: 20-25g

• Fat: 25-30g

Note: Nutritional information may vary based on specific ingredients and portion sizes.

Enjoy your delicious, easy Beef Bourguignon! I hope this becomes a new favorite in your kitchen. Bon appétit!