Beef Bourguignon Recipe

By spend with pennies

Ingredients

8 ounces bacon (chopped, thick sliced preferred)
3 pounds beef chuck roast (trimmed and cubed, or stewing beef*)
1 teaspoon salt
½ teaspoon black pepper
1 large yellow onion (chopped)
2 medium carrots (chopped)
3 tablespoons all-purpose flour
4 cups beef broth (or beef stock, heated)
2 cups dry red wine
12 ounces mushrooms (halved)
1 pound baby potatoes (halved, optional)
3 tablespoons tomato paste
3 cloves garlic (minced)
2 sprigs fresh thyme (or ½ teaspoon dried thyme leaves)
1 sprig fresh rosemary (or ½ teaspoon dried rosemary)
1 whole bay leaf
chopped fresh parsley (for serving )

Prep Time40mins
Cook Time150mins
Servings8

Instructions

Preheat the oven to 325°F.

In a large oven-safe pot or Dutch oven, cook the bacon over medium heat, stirring frequently, until it's crisp. Transfer the bacon to a paper towel lined plate, leaving the fat in the pot.

Gently dab the beef dry with a paper towel and season with salt and pepper. Increase the stove to medium-high and sear the beef, in small batches, until browned. Once browned, transfer to a plate.

In the same pot, add the onions and carrots. You can add a bit of oil if needed. Cook over medium heat for 2 to 3 minutes or until the onions soften slightly.

Add the browned beef to the pot and sprinkle with flour, stirring to coat. Cook for 2 minutes. Add the broth all at once and scrape up any brown bits on the bottom of the pot.

Add wine, mushrooms, potatoes (if using), tomato paste, garlic, thyme, rosemary, and bay leaf. Cover the pot with a lid and transfer it to the oven. Bake the stew for 2 ½ to 3 hours or until the beef is fork-tender.

Remove the bay leaf and stir in ¾ of the bacon. Taste and season with additional salt and pepper if desired. Garnish with remaining bacon.