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Try the Best Ever Beef Bourguignon made by slowly braising beef in a delicate wine sauce and then garnished with mushrooms, pearl onions, and carrots.
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Best Ever Beef Bourguignon

Try the Best Ever Beef Bourguignon made by slowly braising beef in a delicate wine sauce and then garnished with mushrooms, pearl onions, and carrots
Course Main Course
Cuisine French
Keyword beef stew, french recipes, Holiday recipes, party recipes
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8
Calories 415kcal
Author Tiffany Bendayan

Ingredients

  • 4 slices bacon * julienned
  • 2 lbs lean beef chuck roast trimmed and cubed
  • 2 large onions chopped
  • 2 cloves garlic minced
  • 3/4 cup all purpose flour
  • 10 oz tomato puree
  • 2 cups Holland House Red Cooking Wine
  • 2 cups low Sodium Beef Stock
  • 2 bay leaves
  • 4 thyme leaves
  • 8 oz pearl onions peeled
  • 16 oz mushroom caps washed
  • 3 carrots peeled and sliced
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • salt + pepper to taste
US Customary - Metric

Instructions

  • Preheat oven to 325 F
  • Heat 1 tablespoon olive oil in a pan on medium-high heat. Brown bacon and remove to drain
  • Season beef with salt and pepper. Brown beef in batches on both sides. Remove from pan
  • Lower heat and add the onions and continue to cook until slightly browned. Add garlic and cook for 1-2 more minutes
  • Place beef back in the pan and add the flour. Cook until the flour is no longer visible
  • Stir in tomato puree, cooking wine, and stock. Bring to a boil. Stir with a wooden spoon until sauce thickens. Add the bay and thyme leaves
  • Cover and place pot in the oven. Cook until meat is tender, about 90 minutes
  • In the meantime, Use a clean skillet and heat butter and 1 tablespoon oil on medium heat
  • Add the pearl onions and cook stirring constantly for 5 minutes. Add the carrots and continue cooking until tender. Finally, add the mushroom caps
  • When mushroom caps become tender, season with salt and pepper
  • When meat is tender, remove bay leaves and thyme stalks. Add the bacon and the veggies. Stir and serve
  • Enjoy!

Notes

  • I used turkey bacon 

Nutrition

Calories: 415kcal | Carbohydrates: 26g | Protein: 27g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 269mg | Potassium: 1058mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4085IU | Vitamin C: 10.3mg | Calcium: 61mg | Iron: 4.5mg