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Easy Beef Bourguignon
Easy Beef Bourguignon
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Quick and simplified French beef bourguignon served over pasta or potatoes.
Ingredients:
  • 2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 4 slices thick-cut hickory smoked bacon, cut into small cubes
  • 1 medium white onion, cut into 1/2-inch dice
  • 2 cloves garlic, minced
  • 1 (8 ounce) package sliced baby portobello mushrooms
  • 2 tablespoons tomato paste
  • 2 cups reduced-sodium beef broth
  • 1 cup dry red wine
  • 1 pound carrots, cut diagonally into 1/2-inch slices
  • 2 tablespoons all-purpose flour
  • 0.5 cup chopped fresh flat-leaf parsley
Instructions:
  • Combine beef pieces with a pinch of salt and black pepper in a medium bowl; let sit.
  • In a Dutch oven over medium-high heat, cook bacon until fat is rendered and beginning to brown, about 7-8 minutes. Add seasoned beef and cook until well browned, stirring often for 7-8 minutes. Stir in onion and cook until beginning to soften, about 2-3 minutes. Add garlic and cook for 1 minute, stirring constantly.
  • Combine mushrooms and tomato paste with the mixture and cook for 4 minutes, stirring occasionally. Add broth, wine, and carrots, bring to a boil, then simmer covered on low heat for 40 to 45 minutes until the beef is tender.
  • Pour 1/2 cup of broth into a 1-cup glass measuring cup. Whisk in flour until smooth. Add the flour mixture back into the beef mixture and stir constantly until slightly thickened, about 4 to 5 minutes. Sprinkle with chopped parsley and serve hot.

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