This is the quick and simple version of the traditional French dish of slow-cooked beef, boeuf Bourguignon. Delicious over mashed potatoes or boiled egg noodles. Simply reheat on the stove and the leftovers are delicious as well.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
Ingredients
- 2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 4 slices thick-cut hickory smoked bacon, cut into small cubes
- 1 medium white onion, cut into 1/2-inch dice
- 2 cloves garlic, minced
- 1 (8 ounce) package sliced baby portobello mushrooms
- 2 tablespoons tomato paste
- 2 cups reduced-sodium beef broth
- 1 cup dry red wine
- 1 pound carrots, cut diagonally into 1/2-inch slices
- 2 tablespoons all-purpose flour
- ½ cup chopped fresh flat-leaf parsley
Instructions
- Toss together beef pieces, salt, and pepper in a medium bowl; set aside.
- Cook bacon in a Dutch oven over medium-high heat until fat is rendered and bacon is beginning to brown, 7 to 8 minutes. Add seasoned beef to bacon and cook, stirring often, until well browned, 7 to 8 minutes. Add onion and cook, stirring often, until beginning to soften, 2 to 3 minutes. Add garlic and cook, stirring constantly, for 1 minute.
- Add mushrooms and tomato paste to mixture and cook, stirring occasionally, for 4 minutes. Stir in broth, wine, and carrots and bring mixture to a boil. Reduce heat to low. Cover and cook for 40 to 45 minutes or until beef is fork-tender.
- Uncover and remove 1/2 cup broth to a 1-cup glass measuring cup. Whisk in flour until completely combined and smooth. Stir flour mixture back into beef mixture and stir constantly until thickened slightly, 4 to 5 minutes. Sprinkle with chopped parsley and serve immediately.
Reviews
So easy!!! Every time I make this, it gets better.
It wasn’t too difficult and it was delicious!! I served over egg noodles
I used a granite wear roasting pan and cooked this in a 230 F. degree oven for about 4.5 hours. It was magnificent. One thing I did different was to drain the stew at the end of the cooking and then prepare the gravy on the stove, then poured that over the main ingredients. Everyone who had it loved it – including, most importantly – my very stew skeptical spouse.
I added 1.5 pounds of new red potatoes and, of course, more red wine! Oh, I cooked in a crock pot after browning bacon, meat, onions and garlic. I deglazed the frying pan with the beef bouillon.
No changes except more dry red wine!!!
Good reipe. Nonetheless, for those that complained about the meat being tough. Next time transfer everything to a Crock Pot, and let it do the work. Virtually any beef will come out tender.
Absolutely loved the recipe. Although I left the bacon in and crumbled it over the top.
i used bacon drippings and it worked great. excellent recipe
Delicious! I was concerned about having tender beef, so I added everything to the recipe except the mushrooms and carrots, and let it go for an hour, on very low heat. After that I added the mushrooms and carrots and let it simmer for another hour, before adding the thickener. I’m happy with adding some extra cooking time, because the beef was tender without being overcooked and dry. My only change was to garnish with snipped chives, because I didn’t have any fresh parsley. We had a very nice dinner, tonight! Thanks for the recipe.
Given that this is a quick version of the traditional dish, the meat obviously doesn’t get as tender, but this recipe is still worthy of 5 stars! I normally have to add seasonings to recipes, or adjust cook time, but everything here is SPOT ON. The amount of salt and pepper is perfect (be sure to use kosher/coarse salt), as well as the cook time for each step. We loved the rich flavors and can’t wait to have our leftovers for lunch!