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Beef Bourguignon

3 Tbsp. olive oil
1 Tbsp. butter
6 oz. thick-sliced bacon, cut into 1” pieces
3 lb. chuck roast, cut into 2” cubes
1 carrot, sliced
1 onion, sliced
1 tsp. salt
1 tsp. pepper
2 Tbsp. flour
3 c. red wine
3 c. beef stock
1 Tbsp. tomato paste
2 cloves garlic, minced
1 tsp. thyme
1 bay leaf

For topping:
1 Tbsp. butter
1 Tbsp. olive oil
2 c. pearl onions, peeled
½ c. beef stock
2 Tbs. dried parsley
1 tsp. thyme
1 bay leaf
½ lb. cremini mushrooms, sliced

Preheat oven to 450 degrees Fahrenheit.

Place oil and butter in a Dutch oven on the stovetop over medium heat. When the butter melts, add the bacon and cook until lightly browned. Remove the bacon and set aside. Add the beef to the Dutch oven and sauté until browned on all sides. Remove the beef and set aside. Add the carrot and onion to the Dutch oven and sauté until browned.

Drain the fat, then return the beef and bacon to the vegetable mixture. Add the salt, pepper and flour, and toss to coat beef. Place Dutch oven in the oven for 5 minutes, toss again, and cook for an additional 5 minutes. Add the wine, stock, tomato paste, garlic, and herbs.

Reduce heat to 325 degrees Fahrenheit. Cover the Dutch oven and braise the meat for 3 to 4 hours, until very tender.

Meanwhile, prepare the topping by heating the additional butter and oil in a skillet over medium heat. Add the pearl onions and cook, stirring frequently, for about 10 minutes. Add the stock, parsley, thyme and bay leaf. Cover the skillet and simmer for around 45 minutes, or until the onions are tender. Add the mushrooms and cook for an additional 5 minutes, stirring frequently.