Beef Bourguignon Recipe...One Pot Red Wine Beef Stew I Make ALL OF THE TIME!

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: white wine

Non-alcoholic options are lower in calories, while white wine can be more affordable.

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef has a better dietary profile, while pork can be a more budget-friendly option.

Wash whole carrots and cut them in half lengthwise, then into half moon shapes about half an inch thick.

Slice cremini mushrooms into quarter inch thick slices using a pastry brush to remove dirt.

Prepare about 20 pearl onions by cutting off both ends and removing the outer paper layer.

Remove paper from five whole garlic cloves.

Cut eight slices of bacon in half and then into julienne strips.

Trim a two-pound beef chuck roast, cutting it into about one-inch cubes.

Heat a Dutch oven over medium until smoking, then add one tablespoon of oil.

Brown half the beef chuck in the hot Dutch oven, cooking until caramelized on all sides, then set aside.

Cook the bacon in the Dutch oven for about two to three minutes until it starts to crisp, then remove and set aside.

Add carrots, pearl onions, and garlic to the Dutch oven, season with salt, and sauté for two to three minutes until slightly caramelized.

Return the beef to the Dutch oven, season with salt and pepper, and add two tablespoons of all-purpose flour, cooking for two to three minutes to remove the rawness of the flour.

Deglaze the pot with a quarter cup of red wine, scraping up the brown bits from the bottom, then stir in a quarter cup of tomato paste.

Add the carrots, onions, garlic, and bacon back into the pot, then pour in two cups of beef stock, stirring gently.

Bring to a boil, then cover and transfer to the oven at 325°F for about four hours, adding fresh thyme halfway through.

For the last 30 minutes, heat a sauté pan over high heat and add two tablespoons of oil, then sauté the mushrooms in batches until caramelized, adding one tablespoon of unsalted butter and zesting in one clove of garlic at the end of cooking each batch.

Check the consistency of the sauce in the stew, then fold in the sautéed mushrooms before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens