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This rich beef bourguignon smells incredible as it cooks and brings my teenaged boys running! Serve this hearty yet fancy dish with potatoes, noodles, or rice.
Ingredients
- Burgundy wine: 3 cups
- onions: 2 piece (sliced)
- carrots: 2 piece (chopped)
- brandy: 2 Tbsp
- clove garlic: 1 piece (crushed)
- whole black peppercorns: 10 piece
- salt: 1 tsp
- sprig fresh parsley: 1 piece
- bay leaf: 1 piece
- beef chuck roast: 2 pound (cubed)
- olive oil: 4 Tbsp (divided)
- bacon: 0.25 pound (cubed)
- onions: 2 piece (chopped)
- all-purpose flour: 3 Tbsp
- garlic: 2 clove (crushed)
- tomato paste: 1 Tbsp
- beef broth: 1 can (10.5 ounce can)
- salt and pepper: (to taste)
- butter: 4 Tbsp
- mushrooms: 1 pound (sliced, fresh)
Metric Conversion
Stages of cooking
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For the marinade: Mix wine, sliced onions, carrots, brandy, garlic, peppercorns, salt, parsley, and bay leaf in a large glass or ceramic bowl. Add beef and toss to evenly coat; cover the bowl with plastic wrap and marinate in the refrigerator for 2 days.
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For the bourguignon: Preheat the oven to 300 degrees F (150 degrees C).
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Strain beef from the marinade and shake off excess; pat dry with paper towels. Strain vegetables and set aside; reserve marinade. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add beef in batches; cook until browned on all sides. Transfer browned beef into a separate medium bowl; set aside.
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Add bacon to the same skillet; cook and stir until lightly browned. Transfer bacon to the bowl with browned beef. Drain the skillet and return it to the heat. Pour 1 cup of reserved marinade into the skillet; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Return this liquid to the reserved marinade.
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Heat remaining 2 tablespoons oil in the same skillet. Add chopped onions; cook and stir until just tender, about 2 to 3 minutes. Stir in reserved onions and carrots from the marinade; mix well, then use a slotted spoon to transfer vegetables into the bowl with beef.
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Return the skillet to the heat; stir flour in pan drippings until browned, about 1 or 2 minutes. Stir in garlic and tomato paste until combined. Add beef broth, remaining reserved marinade, salt, and pepper. Bring to a boil, whisking to remove any flour lumps; pour over beef mixture in the bowl. Transfer beef mixture into a casserole or baking dish.
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Cook in the preheated oven until beef is tender, about 3 hours; stir occasionally and add water if needed.
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About 10 minutes before serving, melt butter in a skillet over medium-high heat. Add mushrooms and sauté until lightly browned, about 5 to 7 minutes; stir mushrooms into beef mixture until well combined.