Description
This Beef Bourguignon is “lick the bowl” kind of good! Serve it up with a slice of crusty French bread, Yukon gold mashers, and a hearty red for a kick-ass winter meal!
Ingredients
Scale
- 4 oz. bacon or pancetta, diced
- 3 tablespoons olive oil
- 2.5-pound beef chuck pot roast, cut into 1.5“- 2” chunks
- 1 large onion, chopped (about 2 cups)
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1/4 cup gluten-free flour (or regular flour)
- 2 cups red wine
- 2 cups beef stock
- 1 bay leaf
- 1 tablespoon butter
- 4 cup water (for blanching pearl onions)
- 10 ounces white pearl onions
- 8 ounces cremini mushrooms, quartered
- 1 teaspoon thyme, chopped
- 2 tablespoons parsley, chopped
- kosher salt and fresh cracked pepper, to taste
Instructions
- In a Dutch oven, cook the pancetta or bacon until rendered and crisp. Remove and set aside.
- Dry beef thoroughly with paper towels because wet beef doesn’t brown. In a Dutch oven, on medium-high heat, add 2 tablespoons olive oil and brown half of the beef chunks (5-7 minutes). Remove beef to a large bowl and set aside. Add remaining olive oil (if needed) and brown the second batch. Remove and add to the same bowl.
- On medium-high heat, add carrots, celery, and onion to the Dutch oven, adding more olive oil, if needed. Sauté for 5 minutes, add garlic, cook 1 minute, then stir in tomato paste.
- Stir in flour and cook for two minutes then deglaze with red wine, scraping up any brown bits. Cook the wine out for 2-3 minutes, add the bay leaf, then stir in the beef stock. Simmer, covered for 1.5-2 hours or until beef is tender. Stir often to avoid sticking. Taste and season with salt and pepper.
- In a small pot, bring water to a boil. Cut the bottom end off the pearl onions and drop in boiling water for 2 minutes then shock in ice water for a minute. Remove, peel, and set aside.
- In a skillet, on high heat, add butter and sauté pearl onions for 5 minutes then add mushrooms and thyme. Cook for 3-4 minutes then lightly toss in the crisp pancetta. The pearl onions, mushrooms, and pancetta can either be stirred into the stew or served as a garnish. Either way, top with fresh chopped parsley.
- Serve with Yukon gold mashed potatoes, a full-bodied red wine, preferably French, and a slice of crusty baguette to soak up the sauce.
Notes
- Don’t eat pork. No problem. Skip the bacon. It’s going to be just as delicious!
- If you like a lot of carrots as I do, add 1 cup of sliced carrots during the last 1/2 hour.
Keywords: beef bourguignon