Main Dishesculinaryhill5.0
Beef Bourguignon
This Beef Bourguignon features tender shredded beef, vegetables, and a rich red wine sauce slow-cooked in the oven until deeply flavorful.
👥 12 Servings⏱️ Prep & Cook: 4h 5m⏳ Prep: 5 min🔥 Cook: 4h👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pot
- ●dutch oven
- ●cutting board
📝 Preparation Steps
1
Preheat oven to 300 degrees. Pat the beef dry with paper towels and season liberally with salt and pepper on all sides.
2
In a Dutch oven or large stock pot, fry bacon until crisp. Transfer to a plate and crumble when cool. Reserve bacon fat for cooking beef and keep hot.
bacon (about 4 ounces)4 slices
3
Lay beef in a single layer in pot and fry in reserved bacon fat until well-browned on each side (work in batches if you have more than one roast). Transfer the beef to a plate.
bacon (about 4 ounces)4 slices
4
Stir in the garlic until fragrant, about ⏱️ 30 seconds. Pour in wine and stir, scraping up any browned bits from the bottom of the pot.
5
Add beef broth, tomato paste, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil; reduce heat to medium-high and cook uncovered for ⏱️ 10 minutes, until the sauce has reduced.
beef broth2 cupstomato paste1 tablespoon
6
Return the beef and bacon to the pot. Add carrots, mushrooms, and frozen onions. Cover and bake for 3 and 1/⏱️ 2 hours, turning the beef in the pot every ⏱️ 30 minutes.
bacon (about 4 ounces)4 slices
7
Transfer the beef to a cutting board and break into chunks, then return to pot. Season the sauce to taste with salt and pepper. Serve with the vegetables over mashed potatoes.
Nutrition Facts
calories
324 kcal
fat Content
19 g
serving Size
4 ounces
fiber Content
1 g
sugar Content
2 g
sodium Content
345 mg
protein Content
31 g
trans Fat Content
1 g
cholesterol Content
107 mg
carbohydrate Content
5 g
saturated Fat Content
8 g
unsaturated Fat Content
11 g
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