Easy Beef Bourguignon
Introducing a timeless and tasty dish that's easy on both the wallet and your kitchen skills - Easy Beef Bourguignon! This delicious meal has been a hit for ages, loved for its fantastic flavors and tender goodness. While the fancy versions served in Michelin-starred restaurants might seem out of reach, this simple Beef Bourguignon recipe ensures you can enjoy the same delightful taste without burning a hole in your pocket.
Ingredients
- 3½ pounds beef chucks, (cut into an-inch cubes)
- 8 oz dry cured smoked bacon or lardon, (diced)
- 1½ cups (12 oz) sliced yellow onion
- 1 tablespoon tomato paste
- 1 tablespoon minced garlic
- 4 carrots, (peeled and sliced in an inch chunks, diagonally)
- ½ cup brandy or cognac
- 1 cup beef broth
- 750 ml dry red wine
- 1 large thyme sprig, (about 1 teaspoon of freshly chopped thyme leaves or ½ teaspoon of dried thyme)
- 2 small bay leaves
- 12 oz cremini mushrooms, (stem removed and quartered)
- 12 oz frozen pearl onions
- salt , (to taste)
- black pepper , (to taste)
- 2 tablespoons olive oil, (divided)
- 2 tablespoons butter, (divided)
Thickening Agent (Beurre Manié):
- 2½ tablespoons butter, (soften at room temperature)
- 2½ tablespoons all-purpose flour
Instructions
- Preheat the oven to 250°F. Season the beef cubes with salt and black pepper.
- In a Dutch oven, heat 1 tablespoon of oil over medium-low heat. Crisp bacon for 10-15 minutes. Transfer to a plate.
- In the same pot, brown beef cubes over medium-high heat for 3-5 minutes per side. Transfer to a plate.
- Add onions and carrots. Cook for about 10 minutes on medium heat. Add garlic and tomato paste, stir for 1 minute.
- Pour brandy, deglaze pot over medium-high heat until the alcohol evaporates.
- Add browned beef, half of bacon, wine, broth, thyme, and bay leaves to the pot. Bring to a simmer then cover the pot and cook in the oven for about 3 hours or until tender. (see notes)
- In a pan, melt 2 tablespoons of butter and 1 tablespoon of oil over medium-high heat.
- Sauté pearl onions with a pinch of salt and sugar for 2 mins. Add mushrooms; cook for 7 minutes or longer until browned. Stir in half of bacon for a minute, then turn off the heat. (see notes)
- Simmer tender stew on the stove over medium heat. Whisk in Beurre Manié (softened butter and flour mix) for a smooth, thick sauce. Adjust seasoning to taste.
- Add the sautéed mushrooms and pearl onions, giving it a gentle stir to combine. Serve and enjoy!
Notes
Fresh pearl onions: If using fresh pearl onions, begin by peeling them before sautéing and follow this step instead of the one mentioned in step #8 before adding them into the stew.
- Heat oil and butter in a skillet over medium-high heat. Place the peeled pearl onions in a pan, add a pinch of salt and a pinch of sugar. Cover the pan and cook on low heat until the onions are caramelized, approximately 10 minutes. Shake the pan occasionally. Once caramelized, transfer the onions to a plate.
- Next, add mushrooms to the same pan and cook for 5 minutes or until browned. Introduce half of the crispy bacon, stir for an additional minute, then turn off the heat.
Nutrition
Calories: 5341kcalCarbohydrates: 146gProtein: 407gFat: 250gSaturated Fat: 94gPolyunsaturated Fat: 24gMonounsaturated Fat: 107gTrans Fat: 2gCholesterol: 1269mgSodium: 4035mgPotassium: 9551mgFiber: 22gSugar: 49gVitamin A: 42739IUVitamin C: 74mgCalcium: 673mgIron: 40mg
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