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Beef Bourguignon

This is a variation of Julia Child's recipe with a few shortcuts, but all the wonderful, rich flavors.
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Prep Time 45 minutes
Cook Time 3 hours
Course Main Course
Calories 665 kcal

Ingredients
  

  • 1 tbsp oil
  • 6 ounces thick sliced bacon, chopped
  • 3 pounds beef (chuck roast, stew beef, etc), cut into 2-inch chunks
  • 2 large carrots, sliced
  • 1 onion, diced
  • 6 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 tbsp flour
  • 1 cup frozen pearl onion, thawed
  • 3 cups red wine
  • 2 cups beef stock
  • 1 tsp Better than Bouillon, beef paste
  • 2 tbsp tomato paste
  • 1 large bundle of fresh thyme, tied
  • 3 bay leaves
  • 1 1/4 pounds small mushrooms, quartered
  • 2 tbsp butter
  • 2 tsp garlic, minced
  • fresh parsley

Instructions
 

  • Preheat oven to 305 degrees. (Not a typo--yes 305 degrees)
  • In a large Dutch oven, heat oil and sauté bacon over medium heat for 5-8 minutes until crisp and browned. Transfer to a large bowl and set aside.
  • Pat beef dry and brown in the bacon fat in small batches until brown on all sides. Transfer to bowl with bacon.
  • In remaining fat, sauté the carrots and onion about 3 minutes, then add 6 cloves of garlic and sauté for 1 minute more. Return beef and bacon to pot and season with salt and pepper. Sprinkle with flour. Stir and cook for 5 minutes.
  • Add wine, stock and pearl onions along with tomato paste, bouillon paste and herbs. Bring to a simmer.
  • Cover with lid and place Dutch oven in the oven for 3 hours, or until the meat is tender and begins to fall apart.
  • Near the end of the 3 hours, heat 2 tbsp butter in a saute pan. Add 2 cloves garlic and cook for 1 minute. Add mushroom and cook for 3 minutes, gently tossing with butter. Once browned, set aside.
  • When beef is done, place a colander over a a large bowl and strain beef. Reserve sauce. Return beef and vegetables to pot. Discard thyme bundle and bay leaves. Add mushrooms to beef.
  • In a small saucepan, simmer reserved sauce. Skim any excess fat. Sauce should coat the back of a spoon. If too thin, add 1 tsp cornstarch to 2 tbsp hot sauce and whisk back into the sauce. Cook until thickened. If too thick, add a few tablespoons of beef broth.
  • Pour sauce over meat and vegetables. If serving immediately, simmer for a few minutes to heat through. Garnish with fresh parsley.
  • If serving the following day, or freezing, allow to cool completely and refrigerate or freeze/
  • To serve, remove thawed stew from the refrigerator 1-2 hours before reheating. Heat over medium-low heat and simmer gently for about 10-15 minutes until heated through.

Notes

  • You'll need some time to prep this dish, and 3 hours to cook, but it tastes great when made the day before, or even thawed from the freezer.
  • I usually serve over mashed potatoes or noodles, but a bowl by itself with a chunk of crusty bread is equally good.