Beef Bourguignon Red Wine Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon extra-virgin olive oil
02 -
6 ounces bacon, roughly chopped
03 -
3 pounds beef brisket trimmed of fat, chuck steak, or stewing beef cut into 2-inch chunks
04 -
1 large carrot, sliced ½-inch thick
05 -
1 large white onion, diced
06 -
6 cloves garlic, minced (divided)
07 -
1 pinch coarse salt
08 -
1 pinch ground pepper
09 -
2 tablespoons flour
10 -
12 small pearl onions (optional)
11 -
3 cups red wine (Merlot, Pinot Noir, or Chianti)
12 -
2-3 cups beef stock (adjust based on wine used)
13 -
2 tablespoons tomato paste
14 -
1 beef bouillon cube, crushed
15 -
1 teaspoon fresh thyme, finely chopped
16 -
2 tablespoons fresh parsley, finely chopped (divided)
17 -
2 bay leaves
18 -
1 pound fresh white or brown mushrooms, quartered
19 -
2 tablespoons butter
# Instructions:
01 -
Preheat oven to 350°F (175°C). Heat oil in a large dutch oven or heavy-based pot. Sauté bacon over medium heat until crisp and browned, about 3 minutes. Transfer bacon to a dish using a slotted spoon.
02 -
Pat beef dry with paper towels. Sear in batches in the leftover oil and bacon fat until browned on all sides. Remove and place with bacon.
03 -
In the same pot, sauté carrots and diced onions for 3 minutes until softened. Add 4 cloves minced garlic and cook for an additional minute. Drain excess fat, reserving 1 tablespoon, then return bacon and beef to the pot.
04 -
Season with ½ teaspoon coarse salt and ¼ teaspoon ground pepper. Sprinkle with flour, tossing well to coat. Cook for 4-5 minutes to brown flour.
05 -
Add pearl onions, wine, and enough beef stock to barely cover the meat. Stir in tomato paste, bouillon, thyme, parsley (reserve 1 tablespoon for garnish), and bay leaves. Bring mixture to a simmer on the stove.
06 -
Cover pot and transfer to the lower part of the oven. Bake for 2-3 hours, adjusting the heat to maintain a slow simmer, until beef is tender and falling apart.
07 -
In the last 5 minutes of cooking, heat butter in a skillet over medium heat until foam subsides. Add the remaining 2 cloves minced garlic and sauté until fragrant, about 30 seconds. Add mushrooms and cook for 5 minutes, shaking pan occasionally. Season with salt and pepper, if desired.
08 -
Remove casserole from oven and strain contents into a colander set over a pot to separate sauce. Discard herbs and return beef mixture to the pot. Skim fat off the sauce and simmer on stove until it reduces to a thick consistency. Add mushrooms to the beef and pour sauce over.
09 -
Adjust salt and pepper as needed. Garnish with parsley and serve hot with mashed potatoes, rice, or noodles.
# Notes:
01 -
For added flavor, make this dish a day ahead and reheat gently—it tastes better over time.