Beef Bourguignon
Heather HartmanShare
Multiple chefs in culinary school would tell us to name our dishes something French because "everything French sounds fancy and intimidating" 🤣 Beef Bourguignon is actually SUPER easy, zero fuss, and the ultimate comfort food. It's almost hands off, which is my favorite type of dish. You can serve it with creamy mash or pasta, but I think it's great by itself.
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Beef Bourguignon
Rated 5.0 stars by 1 users
Category
Stew
Cuisine
French
Servings
6
Prep Time
30 minutes
Cook Time
4 hours
INGREDIENTS
- 4 ounces beef bacon, diced
- 3 pounds boneless chuck, cubed and dried
- s/p
- 1 each onion, diced
- 1 bunch rainbow carrots, 1" chunks
- 1 tablespoon garlic puree
- 1 tablespoon tomato paste
- 2 tablespoons arrowroot
- 1 750-ml bottle red wine
- 8 ounces bone broth
- 2 each bay leaves
- 4 each thyme sprigs
- 1 pound cremini mushrooms
- 8 ounces pearl onions, quartered
- 10 ounces baby kale
-
1 bunch parsley
METHOD
Brown the bacon in a large Dutch oven. Transfer to a plate, leaving the fat in the pot.
Season the beef with s/p. In batches, sear in the bacon fat. You may need to add a little more avocado oil in later batches. Add the browned beef to the bacon plate.
Add onions and half the carrots to the pot. Season with s/p and sauté until brown. Mix in garlic and tomato paste, and cook for a couple more minutes.
Add the bacon and beef back to the pot. Dust in arrowroot, then add all of the wine, broth, bay leaves, and thyme. Bring to a boil, then reduce to a low simmer for 3-4 hours, or until the beef is super tender.
Separately, sauté the mushrooms, pearl and remaining carrots. When the beef is done, mix in the veggies, kale and parsley. Enjoy!