Beef Bourguignon

🛒 Ingredients

• Beef stew meat 1200 g · 3000 kcal
• Smoked bacon lardons 150 g · 675 kcal
• Carrots, peeled and sliced 250 g · 103 kcal
• Yellow onions, chopped 150 g · 60 kcal
• Garlic cloves, minced 15 g · 22 kcal
• Button mushrooms, halved 200 g · 44 kcal
• Dry red wine (Burgundy or Pinot Noir) 750 g · 638 kcal
• Beef broth 400 g · 40 kcal
• Tomato paste 50 g · 41 kcal
• All-purpose flour 25 g · 91 kcal
• Fresh thyme sprigs 3 g · 0 kcal
• Bay leaves 1 g · 0 kcal
• Olive oil 20 g · 180 kcal
• Pearl onions, peeled 200 g · 80 kcal
• Unsalted butter 20 g · 143 kcal
• Fresh parsley, chopped 10 g · 0 kcal

👨‍🍳 Instructions

1. Pat beef dry with paper towels; season generously with salt and pepper. In a large Dutch oven or oven-safe pot, cook bacon lardons over medium heat until crispy, then remove with a slotted spoon and set aside, reserving the fat.
2. Add olive oil to the rendered bacon fat if needed. Brown the beef in batches on all sides until well-caramelized, then remove and set aside with the bacon.
3. Add carrots, chopped onions, and garlic to the pot, scraping up any browned bits from the bottom. Sauté until softened, about 5-7 minutes.
4. Stir in tomato paste and flour, cooking for 2 minutes. Return beef and bacon to the pot. Pour in red wine and beef broth, ensuring the meat is mostly submerged.
5. Add thyme and bay leaves. Bring to a simmer, then cover the pot and transfer to a preheated oven at 160°C (325°F) for 2.5 to 3 hours, or until the beef is fork-tender.
6. While the stew braises, prepare the garnish: In a separate pan, melt butter over medium heat. Sauté pearl onions until tender and lightly caramelized. Add extra mushrooms and cook until browned.
7. Once the beef is tender, remove the pot from the oven. Discard thyme sprigs and bay leaves. Stir in the reserved bacon and the sautéed pearl onions and mushrooms.
8. Taste and adjust seasoning if needed. Garnish with fresh chopped parsley and serve hot, traditionally with boiled potatoes, pasta, or crusty bread.