Beef Bourguignon with Root Vegetables
80% authentic · French
A hearty variation of Beef Bourguignon incorporating a medley of root vegetables for added flavor and texture.
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Ingredients
- 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.
