Boeuf bourguignon

Ingredients

• bacon, diced4 oz
• beef chuck, cut into 1-inch cubes1 lb
• onion, chopped1 piece
• carrot, chopped1 piece
• garlic, minced2 clove
• tomato paste1 tbsp
• all-purpose flour2 tbsp
• red wine2 cup
• beef broth2 cup
• dried thyme1 tsp
• bay leaf1 piece
• mushrooms, sliced8 oz
• butter2 tbsp
• chopped fresh parsleyFor Garnish

Instructions

1. 1

   Step 1

   Preheat oven to 325°F (165°C).

2. 2

   Step 2

   In a Dutch oven, cook bacon until crisp. Remove bacon and set aside, leaving the drippings in the pot.

3. 3

   Step 3

   Pat the beef dry and season with salt and pepper. Brown the beef on all sides in the bacon drippings.

4. 4

   Step 4

   Add onion, carrots, and garlic to the pot and cook until softened.

5. 5

   Step 5

   Stir in tomato paste and flour. Cook for 1 minute.

6. 6

   Step 6

   Add red wine, beef broth, thyme, and bay leaf. Bring to a simmer, then cover and transfer to the oven.

7. 7

   Step 7

   Bake for 2-3 hours, or until the beef is tender.

8. 8

   Step 8

   In a separate skillet, sauté mushrooms in butter until browned. Add to the stew.

9. 9

   Step 9

   Garnish with crumbled bacon and parsley before serving.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Boeuf bourguignon can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.