Saute the veggies: Layer the flavors by cooking the vegetables separately before combining them with the meat.
Season at the end: Taste the beef bourguignon before serving and adjust the seasoning with salt and pepper, if needed.
Storage
Leftover beef bourguignon can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. When reheating, thaw the stew in the refrigerator overnight if frozen, then microwave on medium power or heat on the stovetop over medium heat.
Ingredients
- 1 tablespoon olive oil optional
- 8 slices bacon thick cut, chopped
- 3 pounds stewing beef lean, cut into 1 inch pieces
- 1 large onion chopped
- 1 large carrot peeled and roughly chopped
- 1 pound pearl onions peeled
- ½ teaspoon salt or to taste
- ½ teaspoon pepper ground, or to taste
- 4 cloves garlic minced
- 1 pound mushrooms chopped
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 tablespoon thyme fresh
- 2 cups beef broth low sodium or no sodium added
- 3 cups red wine
Instructions
-
Add the bacon to a large Dutch oven or a heavy based pot that’s oven safe and cook until crispy. Transfer the bacon to a paper towel lined bowl and set aside.
-
Add the stewing beef in batches and brown well on all sides. Transfer to a plate and repeat with remaining beef. Add a bit of olive oil if needed, in between batches. I did 3 batches, but depends on the size of your pot.
-
Add all the beef back to the pot. Next, add the chopped onion, carrot, pearl onions, garlic and season with some salt and pepper. Cook for about 3 to 5 minutes until the onions are tender and translucent.
-
Stir in the mushrooms then sprinkle the flour over. Stir and let it cook for another 2 minutes.
-
Next add the cooked bacon back into the pot along with the tomato paste, bay leaf and thyme. Then pour in the red wine and beef broth. Bring to a boil.
-
Preheat the oven to 325°F degrees while you’re bringing the stew to a boil.
-
Cover the pot with a lid, transfer it to the oven and cook for 2½ hours stirring every hour. I like to remove the lid half hour before finished cooking.
-
Serve over cooked noodles or creamy mashed potatoes.
