Beef Bourguignon Recipe
1 hour, 10 minutes
- 2 lbs boneless beef chuck
- 2 tbsp olive oil
- 4 oz bacon slices
- 2 cloves garlic minced
- 1 bottle Pinot Noir
- 2 cups beef stock
- 1 tbsp tomato paste
- 1/2 tsp dried
- 4 oz large carrots
- 4 oz white button mushrooms
- 1 oz onion
- Salt and pepper to taste
- Preheat oven to 300 degrees Fahrenheit.
- Season the beef with salt and pepper.
- Heat olive oil in a Dutch oven and add the beef.
- Cook until browned on one side, about 5 minutes.
- Flip the beef and continue cooking until the other side is brown. And set aside.
- Add the bacon to the pot and cook until crisp.
- Stir in the garlic until fragrant.
- Pour in wine and stir, scraping up any browned bits from the bottom of the pot.
- Add beef, stock, tomato paste, thyme, salt, and pepper.
- Bring to a boil and reduce to a simmer for 40 minutes.
- Add onions, mushrooms, bacon, and carrots.
- Simmer for another 20 minutes.
- Transfer to a serving platter and shred with two forks.
© 2020 Winosity 2019
This easy beef bourguignon recipe is a labor of love and a soulful dinner idea. You might be intimidated to try to cook this delicious beef recipe, but it is so simple to make.
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