Classic Boeuf Bourguignon
Total Steps
10
Ingredients
15
Tools Needed
4
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- 1/2 pounds bacon
- 1 tablespoons olive oil
- 2 pounds beef stew meat
- 2 cloves garlic, roughly chopped
- 1 onion onion, diced
- 3 sprigs fresh thyme
- 3 leaves bay leaves
- 1/2 cup chopped parsley
- 2 cups pearl onions, peeled
- 2 cups button mushrooms, halved
- 1 carrot carrot, peeled and chopped
- 1 cup red wine
- 2 cups beef broth
- 2 tablespoons all purpose flour
- salt and pepper(optional)
Instructions
Step 1
Preheat oven to 400°F.
Step 2
In a large Dutch oven, heat olive oil over medium heat. Add bacon and sauté until cooked. Remove bacon with a slotted spoon and set aside.
Step 3
Dry beef with a paper towel. Increase heat to medium-high and add beef to the bacon fat. Cook until the outside has browned. Remove beef with a slotted spoon and set aside in a separate dish.
Step 4
Return heat to medium. Sauté carrots, garlic, onions, parsley, thyme, and bay leaves. Remove with a slotted spoon and set aside in a separate dish.
Step 5
Add pearl onions and mushrooms to the Dutch oven and sauté until onions begin to brown and mushrooms become tender. Remove with a slotted spoon and set aside in the reserved bacon dish.
Step 6
Add beef back to the pot and dust with one tablespoon of flour. Toss to coat and sprinkle with salt and pepper. Place in the preheated oven.
Step 7
Remove pot from the oven and place back on the stove top. Add red wine and deglaze the pan. Pour in beef broth and bring to a simmer over medium heat. Add the reserved carrot, onion, and spice mixture to the pot, reduce heat and simmer covered.
Step 8
After one hour, add pearl onions, mushrooms, and bacon to the pot. Continue to simmer until beef is tender.
Step 9
With a slotted spoon, remove solids and set aside. Increase heat and bring sauce to a rapid boil. In a small bowl, mix together remaining tablespoon of flour with two tablespoons of sauce. Stir until smooth and no lumps remain. Add mixture to the pot and stir constantly until sauce thickens.
Step 10
Remove bay leaves and thyme sprigs and discard. Add solids back to the pot and stir to coat evenly. Serve warm over a bed of egg noodles or rice.