Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 6 slices bacon, chopped
- 2 tbsp olive oil
- 2 onions, sliced
- 2 cups red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 2 bay leaves
- 1 lb carrots, peeled and cut into 1-inch pieces
- 1 lb baby potatoes, halved
- 1 cup frozen pearl onions
- 2 tbsp butter
- 1 tbsp brown sugar
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine flour, salt, and black pepper. Add beef cubes and toss to coat.
3. In a Dutch oven, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside.
4. In the same pot, add olive oil and brown beef cubes on all sides. Remove beef and set aside.
5. Add sliced onions to the pot and cook until caramelized, about 10 minutes.
6. Add red wine to the pot and scrape the bottom to release any browned bits. Add beef broth, tomato paste, garlic, thyme, and bay leaves. Stir to combine.
7. Add beef cubes and bacon back to the pot. Bring to a simmer, cover with a lid, and transfer to the preheated oven. Cook for 2 hours.
8. After 2 hours, add carrots, potatoes, and frozen pearl onions to the pot. Stir to combine and return to the oven. Cook for an additional 1 hour.
9. In a small saucepan, melt butter and brown sugar over medium heat. Add sliced onions and cook until caramelized, about 10 minutes.
10. Serve beef bourguignon with caramelized onions on top.
Time:
Preparation time: 30 minutes
Cooking time: 3 hours
5. Temperature:
Preheat oven to 350°F.
Serving size:
6 servings
Nutritional information:
Calories: 540
Fat: 25g
Carbohydrates: 30g
Protein: 40g
Sodium: 940mg
Sugar: 9g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat.
- Red wine can be substituted with beef broth or chicken broth.
- Baby potatoes can be substituted with regular potatoes cut into 1-inch pieces.
- Frozen pearl onions can be substituted with fresh pearl onions.
Variations:
- Add mushrooms to the pot during the last hour of cooking.
- Use different types of potatoes, such as sweet potatoes or Yukon gold potatoes.
- Add a splash of balsamic vinegar to the pot for extra flavor.
Tips and tricks:
- Make sure to brown the beef cubes on all sides for maximum flavor.
- Caramelize the onions slowly over medium heat for the best results.
- Use a Dutch oven or heavy-bottomed pot with a lid for even cooking.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley or thyme.
Pairings:
Serve with a crusty baguette and a side salad.
Suggested side dishes:
Roasted Brussels sprouts or green beans.
Troubleshooting advice:
- If the beef is tough, cook for an additional 30 minutes.
- If the sauce is too thin, remove the lid during the last 30 minutes of cooking to allow the sauce to thicken.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Beef bourguignon is a classic French dish that originated in the Burgundy region of France.
Flavor profiles:
Savory, rich, and hearty.
Serving suggestions:
Serve with a glass of red wine.
Related Categories
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Region: French
Taste: Rich, Savory, Hearty, Umami, Caramelized, Beefy, Earthy