Menu Enter a recipe name, ingredient, keyword...

Beef Bourguignon

By

Google Ads
Rate this recipe 4.5/5 (34 Votes)

Ingredients

  • 3 tablespoons olive oil
  • 8 ounces button mushrooms (trimmed), quartered if large
  • 3 pounds boneless beef rump roast, cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 5 strips bacon, cut into 1/2-inch pieces
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour
  • 3 cups dry red wine
  • 2 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 garlic clove, smashed and peeled
  • 4 carrots, peeled and cut into 1-inch pieces
  • 10 ounces pearl onions, peeled
  • 1 tablespoon butter, cut into pieces
  • 2 tablespoons fresh parsley, chopped (optional)

Details

Preparation

Step 1

Preheat oven to 350 degrees.

In a large Dutch oven or heavy pot with a lid, heat 2 tablespoons oil over medium-high. Add mushrooms and cook until browned, about 10 minutes. Transfer to a plate.

Season beef generously with salt and pepper and add 1 tablespoon oil to pot. In batches, brown beef, 2 to 3 minutes per batch (adding up to 1 tablespoon oil per batch if needed); transfer to plate. Pour off all but 1 tablespoon fat from pot. Add bacon and cook over medium until brown, 5 minutes. Add tomato paste; cook, stirring, 30 seconds. Add flour and cook, stirring, 30 seconds.

Return beef to pot; add wine, broth, bay leaf, and garlic. Bring to a boil, cover, and transfer pot to oven; cook 1 1/2 hours. Add carrots and onions and cook until meat is very tender, 1 to 1 1/2 hours more, adding mushrooms 15 minutes before end of cooking. Stir butter into stew and serve topped with parsley if desired.

You'll also love

Review this recipe

Granny's Beef Stroganoff SLOW COOKER BEEF STEW RECIPE