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Beef Bourguignon | What's For Dinner

Ingredients

3 lb beef chuck, cut into 2-inch cubes2 cups dry red wine (Burgundy or Pinot Noir)6 oz thick-cut bacon, diced10 oz cremini mushrooms, quartered1 cup pearl onions, peeled3 medium carrots, cut into 1-inch pieces3 cloves garlic cloves, minced2 tbsp tomato paste1.5 cups beef broth2 tbsp all-purpose flour4 sprigs fresh thyme sprigs2 leaves bay leaves2 tbsp olive oil1.5 tsp salt1 tsp black pepper2 tbsp fresh parsley, chopped

Instructions

1

Preheat oven to 325F. Cook bacon in a Dutch oven over medium heat until crispy. Remove bacon, leave fat. Pat beef cubes dry, season with salt and pepper.

2

Working in batches, sear the beef on all sides in the bacon fat until deeply browned (3-4 minutes per side). Remove to a plate.

Tip: Don't crowd the pan. Sear in small batches for proper browning, not steaming.

3

Add olive oil if needed. Saute carrots and pearl onions for 5 minutes. Add garlic and tomato paste, cook 1 minute. Sprinkle in flour and stir 1 minute.

4

Pour in the wine and beef broth, scraping up browned bits. Return the beef and bacon. Add thyme and bay leaves. Bring to a simmer.

5

Cover and transfer to the oven. Braise for 2 hours. Add mushrooms and cook for 30 more minutes until the beef is fork-tender.

6

Remove bay leaves and thyme stems. Taste and adjust seasoning. Serve garnished with parsley, alongside crusty bread or mashed potatoes.

Nutrition per Serving

560kcal

Calories

44g

Protein

18g

Carbs

28g

Fat

3g

Fiber

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