Beef Bourguignon
The recipe Beef Bourguignon can be made in about 4 hours and 20 minutes. This recipe makes 8 servings with 566 calories, 38g of protein, and 33g of fat each. For $3.9 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. Many people really liked this main course. This recipe from She Wears Many Hats has 734 fans. Head to the store and pick up dry red wine, bay leaves, butter, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 83%, which is excellent. If you like this recipe, you might also like recipes such as Beef bourguignon (bœuf bourguignon / bœuf à la bourguignonne / beef Burgundy), Beef Bourguignon, and Beef Bourguignon.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 240 minutes
Ingredients:
1/4 pound bacon, cut into 1-inch pieces
2 bay leaves
3 pounds boneless beef chuck, trimmed, cut into 2-inch pieces
1 teaspoon black pepper
3 tablespoons butter, divided
2 carrots, sliced into 1/4-inch pieces
1 tablespoon dried parsley
2 teaspoons dried thyme
1 (750ml) bottle dry red wine (Burgundy or Cotes du Rhone are best)
3 tablespoons all-purpose flour
3 garlic cloves, minced
1 pound mushrooms, quartered
2 onions, finely chopped
1/2 pound pearl onions (or boiling onions), peeled
1/2 teaspoon salt
2 tablespoons vegetable oil, as needed
Equipment:
dutch oven
frying pan
pot
Cooking instruction summary:
Cook bacon in a large Dutch oven or heavy pot over medium-high heat. Remove bacon, set aside.Brown beef on all sides in remaining bacon fat over medium-high heat. If needed, brown in batches to avoid crowding the pan, adding vegetable oil, as needed if pot becomes dry. Remove beef, set aside.Add any remaining vegetable oil, plus 2 tablespoons butter; heat over medium-high heat.Add chopped onion, garlic, and carrots to pan, continue to cook over medium heat, stirring occasionally for about 5 minutes.Stir in dried thyme, continue cooking for about 1 minute.Push vegetables to side of pan, add remaining tablespoon of butter, allow to melt. Sprinkle/sift in flour and cook, stirring until beginning to brown, about 1 minute. Stir all together.Stir in wine, bay leaves, parsley, pepper and salt, taking time to scrape dark bits of goodness from bottom of pan. Return beef and bacon, to pan. Bring to a simmer. Reduce heat to low. Cover and cook about 2 1/2 to 3 hours, until meat is fork tender.Add mushrooms and pearl onions. Cover and cook over low until vegetables are tender, about 30 minutes. Skim off any fat from surface. Salt and pepper to taste. Remove bay leaves before serving.
Step by step:
1. Cook bacon in a large Dutch oven or heavy pot over medium-high heat.
2. Remove bacon, set aside.Brown beef on all sides in remaining bacon fat over medium-high heat. If needed, brown in batches to avoid crowding the pan, adding vegetable oil, as needed if pot becomes dry.
3. Remove beef, set aside.
4. Add any remaining vegetable oil, plus 2 tablespoons butter; heat over medium-high heat.
5. Add chopped onion, garlic, and carrots to pan, continue to cook over medium heat, stirring occasionally for about 5 minutes.Stir in dried thyme, continue cooking for about 1 minute.Push vegetables to side of pan, add remaining tablespoon of butter, allow to melt. Sprinkle/sift in flour and cook, stirring until beginning to brown, about 1 minute. Stir all together.Stir in wine, bay leaves, parsley, pepper and salt, taking time to scrape dark bits of goodness from bottom of pan. Return beef and bacon, to pan. Bring to a simmer. Reduce heat to low. Cover and cook about 2 1/2 to 3 hours, until meat is fork tender.
6. Add mushrooms and pearl onions. Cover and cook over low until vegetables are tender, about 30 minutes. Skim off any fat from surface. Salt and pepper to taste.
7. Remove bay leaves before serving.
Nutrition Information:
covered percent of daily need
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