Beef Bourguignon with Carrots and Mushrooms
Oven braised beef Bourguignon with carrots, pearl onions, and red wine.
Ingredients
- 2 pounds beef chuck roast, cut in two inch cubes
- 1 tsp. each kosher salt and black pepper
- 2½ cups red wine
- ¼ pound chopped bacon
- 1 cup all purpose flour
- 1 cup chopped onion
- 2 cups carrots, cut in one inch chunks
- ¼ cup peeled garlic cloves
- 1 bay leaf
- 2 sprigs thyme
- 1 tbsp. olive oil
- 1 cup chicken stock
- ¼ cup brandy
- 2 tbsp. tomato paste
- 6 tbsp. unsalted butter
- 1 cup halved and peeled pearl onions
- ½ pound sliced mushrooms
Instructions
- Marinate the beef in one cup of the red wine, while you cook the bacon.
- Heat a Dutch oven on low heat and cook the bacon until it's crispy. Remove the bacon.
- Preheat the oven to 325 degrees.
- Drain the beef and pat it dry. Season the cubes with a quarter teaspoon each of the salt and pepper. Dredge the beef in the flour and cook six pieces at a time in the bacon fat. Brown the meat on all sides, on medium heat. Add a tablespoon of olive oil, if the bacon grease gets absorbed. Remove the cooked meat to a plate.
- When all the meat is browned, and removed to a plate, add the diced onion, carrots, garlic, bay leaf, and thyme. Cook for five minutes.
- Add the beef and bacon back to the pot, along with a cup and a half of the red wine, the brandy, and the chicken stock. Bring it to a simmer, and then cover tightly and bake for two and a half hours, or until the meat is very tender.
- Meanwhile, melt the butter in a large skillet. Cook the pearl onions for ten minutes on medium heat. Then add the mushrooms, and a half teaspoon of the salt and a quarter teaspoon on the pepper. Cook for thirty minutes or until the liquid has evaporated. Set aside until the beef is done.
- Remove the beef from the oven, and add the mushrooms and pearl onions. Remove the bay leaf and serve.
Tried this recipe?Let us know how it was!