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Easy Beef Bourgignon

  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Serves: 4

A flavorful and fragrant dish to brighten chilly days.


Ingredients

I large onion, chopped

2 large carrots, sliced

2 T. olive oil

4 oz. bacon, chopped in small pieces

2 lbs. boneless beef chuck, cut in 2-in. cubes, patted dry

750 ml bottle dry red wine, preferable Burgundy or Cotes du Rhone

1 garlic clove, peeled and chopped

1/2 t. dried thyme

1 bay leaf

1 lb. mushrooms, quartered

2 T. unsalted butter

1 T. tomato paste

Salt and pepper

1 T. fresh parsley, chopped

 

To Prepare

Heat the oil in a large Dutch oven over medium heat. Add the onion and carrots and cook until soft, about 10 minutes. Add the bacon and cook for 10 minutes, while continuing to stir.

Add the meat and brown it on all sides. Sprinkle with salt and freshly ground pepper. Add thyme, bay leaf, garlic and wine. Cover and reduce heat to simmer for 2 hours.

Meanwhile, in a separate frying pan, saute the mushrooms in butter until soft. After the beef has cooked for 2 hours, stir in the mushrooms and tomato paste. Continue to simmer for the last hour. Remove bay leaf, add fresh parsley and adjust seasonings. 

Pair with Girardin Bourgogne Rouge St. Vincent wine.

To Serve

Serve over cooked egg noodles or with boiled new potatoes. 



Eddie's Recipe Tip:

This is a great dish to prepare a day ahead, refrigerate or freeze until ready to enjoy.