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Beef bourguignon, also known as beef Burgundy and boeuf à la Bourguignonne, is a French beef stew braised in red wine, often red Burgundy, and beef stock, with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon. Cooking it in a Dutch oven ensures that the beef is tender and that the flavors are infused into the meat.

  • 2 pounds beef chuck roast, cut into 2-inch pieces
  • Salt and black pepper
  • 4 slices of bacon, diced
  • 2 tablespoons of unsalted butter
  • 2 medium onions, chopped
  • 4 cloves of garlic, minced
  • 2 cups of red wine (such as Burgundy or Pinot Noir)
  • 2 cups of beef broth
  • 1 tablespoon of tomato paste
  • 1 tablespoon of fresh thyme leaves
  • 2 bay leaves
  • 2 medium carrots, peeled and chopped
  • 1 cup of sliced mushrooms
  • 1 tablespoon of all-purpose flour
  • Chopped fresh parsley, for garnish
  • a dutch oven - we recommend a Cajun Classic or Mcware.
  1. OK here we go. First, preheat your oven to 350°F.
  2. Now we are preparing the beef. Season the beef with salt and black pepper.
  3. Heat the Dutch oven over medium heat and add the bacon. We are going to cook it until the bacon is crispy and the fat has rendered; about 8 minutes.
  4. We are going to remove the bacon with a slotted spoon and set it aside. Leave the bacon fat in the Dutch oven to infuse flavour in the next stage.
  5. Increase the heat to medium-high and add the beef to the Dutch oven. We are going to brown the beef on all sides, about 6-8 minutes per side. Remove the beef and set it aside.
  6. Add the butter to the Dutch oven and melt it over medium heat. Then, we are going to add the onions and garlic and sauté until the onions are translucent, about 5 minutes.
  7. Now we are getting to the good part. Pour the red wine into the Dutch oven and scrape the bottom of the pot to release any browned bits. We are going to add the beef broth, tomato paste, thyme, and bay leaves, and stir to combine.
  8. Return the beef and bacon to the Dutch oven and bring the liquid to a simmer.
  9. We now need to cover the Dutch oven and place it in the preheated oven. Let it bake for 2-3 hours, until the beef is tender and cooked all the way through.
  10. In a separate pan, we are going to sauté the carrots and mushrooms until they are soft and tender.
  11. Now, take the Dutch oven out of the oven and place it on the stove over medium heat.
  12. Stir the carrot and mushroom mixture into the Dutch oven and cook for an additional 10-15 minutes.
  13. In a small bowl, whisk together the flour and 1/4 cup of water. Pour the mixture into the Dutch oven and stir to combine - almost ready!. Cook for an additional 10-15 minutes, until the sauce has thickened. Now it is ready!
  14. Serve the Beef Bourguignon hot, garnished with chopped fresh parsley. Mmmm!
Beef bourguignon freezes well and, like many slow-cooked casseroles and stews, many people believe that reheating these dishes improves the flavour because the ingredients have had more time to meld and marinate.

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