Beef Bourguignon Dish (Print Version)
# Ingredients:
→ Primary Components
01 -
3-pound boneless chuck roast of beef
02 -
3 cloves of garlic, minced
03 -
1 medium-sized carrot
04 -
3 teaspoons kosher salt, split
05 -
8 ounces thick-sliced bacon (5 to 6 pieces)
06 -
1 Louisiana yellow onion, large
07 -
3/4 teaspoon black pepper, freshly ground, divided
→ Flavors & Sauce
08 -
3 tablespoons plain flour
09 -
1 tablespoon concentrated tomato paste
10 -
5 stems of fresh thyme
11 -
1 bottle (750ml) of dry red wine
12 -
2 dried bay leaf pieces
13 -
1 cup beef broth that’s low in sodium
→ Veggies & Finish Touch
14 -
8 ounces pearl onions (around 25 of them)
15 -
A handful of fresh parsley leaves, optional for topping
16 -
3 tablespoons of unsalted butter
17 -
8 ounces of cremini mushrooms
→ Serving Choices
18 -
Mashed potato sides
19 -
Warm crusty sourdough bread
20 -
Egg-based noodles
# Instructions:
01 -
Set the oven to 350°F, placing a rack in the lower area for better heat distribution.
02 -
Chop the carrot into round pieces about half an inch thick, dice the onion to fill 2 cups, and chop up the garlic finely.
03 -
Slice the bacon into pieces about half an inch wide and cook in a Dutch oven over medium heat. Stir occasionally until the fat renders and bacon is crisp, roughly 10-12 minutes. Use a slotted spoon to take them out and leave aside.
04 -
Cut beef roast into chunks about 2 inches big, pat dry, then sprinkle with 2 teaspoons of salt and half the pepper. Sear in bacon drippings over medium heat for 2-3 minutes on all sides and put aside with the bacon.
05 -
Cook the onion and carrot in the leftover bacon fat until softening. Then stir in garlic, tomato paste, and sprinkle flour. Cook while mixing until flour lightly browns.
06 -
Pour in wine and scrape the bottom of the pot to lift up browned bits. Add beef broth, bay leaves, thyme, and the remaining salt. Place the beef and bacon back in. Raise the heat until it starts simmering.
07 -
Cover the pot, then transfer it into the oven. Let it cook until the beef gets super tender, about 2 hours.
08 -
Toward the last 15 minutes, cook mushrooms and pearl onions in butter over medium until golden and soft, around 12-15 minutes.
09 -
Stir the caramelized vegetables into the pot. Remove the thyme and bay leaves. Adjust seasoning, and scatter parsley on top if you’d like.
# Notes:
01 -
This hearty French meal is great for cool weather and tastes even better a day later.
02 -
Goes well with mashed potatoes, buttered noodles, or fresh-baked bread.