Mary Berg’s Roast Beef Bourguignon | The Good Stuff with Mary Berg

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.

Place the roast beef in the fridge uncovered for 8 hours to dry.

Remove the roast beef from the fridge and let it sit at room temperature for 2 to 4 hours.

Mix 3 tablespoons of room temperature butter with 1.5 teaspoons of herb de Provence.

Spread the butter and herb mixture on top of the roast beef, seasoning with salt and pepper.

Preheat the oven to 500°F and let it heat for 30 minutes.

Insert a probe thermometer into the center of the roast beef.

Calculate cooking time: 5 minutes per pound for a 4 lb roast (20 minutes total).

Place the roast beef in the 500°F oven for 20 minutes, then turn off the oven and let it sit for 1.5 to 2 hours until it reaches 130°F.

Cook 3 strips of bacon in a pan, then remove and chop them, leaving the bacon fat in the pan.

Add 227 grams of quartered cremini mushrooms to the pan with the bacon fat, seasoning with salt and pepper, and cook for about 5 minutes until golden brown.

Add cocktail onions to the pan, along with fresh thyme and 2 cloves of garlic, and continue cooking.

Add a tablespoon of tomato paste to the mixture and cook it down to enhance the flavor.

Add a bit of butter to create an aromatic mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens