Beef Bourguignon Recipe
- cook TIME 1 hr 10 mins
- prep TIME 10 mins
- total TIME 1 hr 20 mins
Ingredients (19)
- 20 oz beef chuck cubed
- 6 oz carrots cubed
- 6 oz brown mushrooms quartered
- 2 oz bacon chopped
- 6 oz pearl onions
- 4 oz white onions chopped
- 2 tbsp unsalted butter
- 2 tbsp garlic chopped
- 2 tbsp olive oil
- 3 fl oz red wine
- 1 tbsp Hunt’s tomato paste
- 2 tbsp all-purpose flour
- 1 tbsp brown gravy mix
- 3 1/2 cup unsalted chicken broth
- 1 tsp thyme
- 1/4 tsp salt
- 1/2 tsp pepper
- 1 bay leaf
- 2 tbsp parsley chopped
INSTRUCTIONS
In a large pot, stir fry 2 tbsp butter and 6 oz brown mushrooms over medium heat for 2 minutes. Remove from the pot and set aside.
Add 2 oz bacon and cook for 1 minute or until crisp. Add 2 tbsp garlic, 4 oz white onions, and 2 tbsp olive oil to the pot. Stir occasionally until fragrant, about 2 minutes.
Add 1 tbsp tomato paste and whisk to combine, about 30 seconds.
Stir in 6 oz carrots and 2 tbsp flour, cook for 30 seconds.
Then add 20 oz beef chuck, 1 tsp thyme, 1 tbsp gravy mix, 1/4 tsp salt, and 1/2 tsp pepper and stir to combine. Pour 3 fl oz red wine into the pot, cooking for 30 seconds.
Add 3 1/2 cups chicken broth, 1 bay leaf, and 6 oz pearl onions. Cook over high heat for about 2 minutes to bring the mixture to a boil.
Reduce the heat to low and bring to a simmer. Let simmer for 55 minutes.
Return the mushrooms to the pot and cook for another 5 minutes, making sure the beef is perfectly tender.
Sprinkle with 2 tbsp chopped parsley.
Serve hot.
