Boeuf Bourguignon (Beef Burgundy)

Boeuf Bourguignon (Beef Burgundy)

Beef, braised in deep red wine, makes the classic French Boeuf Bourguignon a recipe for the perfect winter comfort food. 

Ingredients

• 1 ½ lbs beef cut into ½ inch chunks
• 6 slices (1/4 lb) bacon, diced
• 8 oz button mushrooms, quartered
• 1 onion, diced
• 3 large carrots, cut into rounds
• 2 garlic cloves, minced
• ¼ c unbleached all purpose flour
• 2 c Burgundy wine
• ½ tsp salt
• ¼ tsp pepper
• 2 bay leaves
• 1 tsp thyme or 1 Tbsp fresh
• 2 c beef stock (we prefer low sodium)
• 2 Tbsp tomato paste

Instructions

• Heat your Dutch oven over medium high. Season the beef cubes with salt and pepper. Sear the seasoned beef, a few at a time so you don't crowd the pan, 1-2 minutes on all sides, until golden. Remove the beef and continue until all the beef has been seared. Set aside.
• Place the diced bacon into the now empty Dutch oven and saute over medium high for 3-4 minutes, until crisp. Remove the bacon, leaving the fat in the Dutch oven.
• Add the quartered mushrooms to the hot bacon fat. Saute the mushrooms for 2-3 minutes until lightly golden. Remove the mushrooms to a separate bowl.
• Add the onions and carrots to what is left of the bacon fat in the Dutch oven. Saute for 3-4 minutes, until the onion is golden brown. Add the minced garlic and continue to saute 1-2 minutes.
• Add the flour to the onion mixture. Reduce the heat to medium and mix in the flour, until is is well moistened and lightly toasted.
• Add the wine to the Dutch oven, scraping the bottom with a wooden spatula to scrape up any stuck bits. Simmer the wine for 4-5 minutes to reduce slightly.
• Add the beef and bacon back to the Dutch oven, along with the beef stock, tomato paste, bay leaves, thyme, salt, and pepper. Bring the mixture to a simmer. Reduce the heat to low and simmer, uncovered for 1 hour.
• After 1 hour taste your broth and adjust the salt and pepper as necessary. Continue simmering the stew for an additional 30 minutes, covering it if it seems to be getting too dry.
• Add the mushrooms to the stew and simmer for an additional 10 minutes, until they are re-heated.
• Serve the stew with mashed or boiled potatoes or pasta.