210 mintime

Mediumdifficulty

6Servings

—Rating

Nutrition facts

820 kcalCalories

60 gProtein

45 gCarbs

48 gFat

Per serving · Approximate values estimated by AI

French Hearty Stew

Beef Bourguignon with Root Vegetables

Name: Beef Bourguignon with Root Vegetables
Cook time: 210 min
Total time: 210 min
Yield: 6
Cuisine: French
Ingredients: 3 lbs Beef chuck roast; 1 bottle Dry red wine (Burgundy); 6 oz Bacon; 1 large Yellow onions; 2 medium Carrots; 2 medium Parsnips; 4 cloves Garlic; 2 tbsp Tomato paste; 2 cups Beef broth; 1/4 cup All-purpose flour; 2 tbsp Butter; 1 lb Mushrooms (cremini or button); 1 lb Pearl onions; 4 sprigs Fresh thyme; 1 Bay leaf; to taste Salt; to taste Black pepper; 2 tbsp Olive oil

80% authentic · French

A hearty variation of Beef Bourguignon incorporating a medley of root vegetables for added flavor and texture.

Ingredients

Servings6

Beef chuck roast3 lbs
Dry red wine (Burgundy)1 bottle
Bacon6 oz
Yellow onions1 large
Carrots2 medium
Parsnips2 medium
Garlic4 cloves
Tomato paste2 tbsp
Beef broth2 cups
All-purpose flour1/4 cup
Butter2 tbsp
Mushrooms (cremini or button)1 lb
Pearl onions1 lb
Fresh thyme4 sprigs
Bay leaf1
Saltto taste
Black pepperto taste
Olive oil2 tbsp

Steps

1
Preheat oven to 325°F (160°C).
2
Cut beef into 1.5-inch cubes. Season with salt and pepper.
3
In a Dutch oven, cook bacon until crisp. Remove bacon, leaving drippings.
4
Sear beef cubes in batches until browned. Remove and set aside.
5
Add chopped yellow onion, carrots, and parsnips to the pot. Cook until softened, about 10 minutes.
6
Stir in minced garlic and tomato paste, cook for 1 minute.
7
Sprinkle flour over vegetables and stir to coat. Cook for 1-2 minutes.
8
Gradually whisk in red wine and beef broth, scraping the bottom. Bring to a simmer.
9
Return beef and bacon to the pot. Add thyme and bay leaf. Cover and transfer to oven.
10
Braise for 2.5 to 3 hours, or until beef is tender.
11
Meanwhile, melt butter in a skillet. Sauté mushrooms and pearl onions until browned. Set aside.
12
Remove stew from oven. Discard thyme and bay leaf. Skim excess fat.
13
Stir in the sautéed mushrooms and pearl onions. Adjust seasoning.
14
Serve hot, perhaps with a side of mashed potatoes or crusty bread.

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