Easy Beef Bourguignon

Easy Beef Bourguignon

from thelemonbowl.com
Dinner
120 min
300 kcal / serving

Beef bourguignon is a warm and comforting French stew made with large chunks of beef and vegetables that are stewed in red wine, beef broth, and herbs. The ultimate crowd-pleaser, this make-ahead dish is ideal for entertaining.

Ingredients

  • 1 tablespoonextra virgin olive oil
  • 8slices bacon (thinly sliced)
  • 2 poundscertified angus beef® stew meat
  • 1 tablespooncornstarch
  • 1 largeonion (thinly sliced)
  • 4 largecarrots (peeled and cut in 1/2-inch pieces)
  • 2 clovesgarlic (minced)
  • 2 tablespoonstomato paste
  • 2 tablespoonsflour
  • 12 sprigsfresh thyme
  • 1bay leaf
  • ½ cupparsley (minced)
  • 1750 ml. bottle dry red wine (such as pinot noir or burgundy)
  • 4 cupsbeef broth
  • 4 tablespoonsunsalted butter
  • 16 ouncespearl onions (frozen)
  • 16 ounceswhite mushrooms (sliced or quartered)
  • salt and pepper (to taste)

Directions

  1. 1

    Preheat oven to 350 degrees. Heat a large Dutch oven over medium-high heat and drizzle in olive oil. Add bacon and cook until browned and crispy, stirring frequently about 9-10 minutes. Drain bacon from the pan with a slotted spoon and place on a plate lined with a paper towel.

  2. 2

    While bacon is browning, place beef cubes in a bowl and toss with salt, pepper, and cornstarch. Place beef into the hot Dutch oven in a single layer and brown on both sides. Depending on the size of your pot you may need to do this in batches to prevent over-crowding the pan. Remove browned beef cubes and place in a bowl; set aside.

  3. 3

    Add the carrots and onions to the pan along with a sprinkle of salt and pepper and saute until translucent, about 10 minutes. Stir in garlic, tomato paste and flour and heat for 30 seconds before adding in red wine, beef broth, thyme, and bay leaf. Return cooked beef and bacon to the pot, stir once then place in oven for 90 minutes.

  4. 4

    Ten minutes before you're ready to serve, melt butter in a large saute pan and add mushrooms and pearl onions. Sprinkle with salt and pepper and saute until caramelized, about 8-10 minutes.

  5. 5

    Serve beef bourguignon topped with mushroom and onion mixture and garnish with fresh parsley.