EffortlessMeals
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Sunday 18 October 2026 14:41:28 GMT
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EffortlessMeals :
Beef Bourguignon Serves 6 | Prep: 30 minutes | Cook: 3–3½ hours Ingredients * 3 lb boneless beef chuck roast, cut into 2-inch cubes * 6 oz thick-cut bacon, chopped * 1 tsp kosher salt, plus more to taste * ½ tsp freshly ground black pepper * 1 tbsp olive oil, only if needed for browning * 1 large yellow onion, diced * 3 medium carrots, cut into 1-inch chunks * 4 garlic cloves, minced * 2 tbsp tomato paste * 3 tbsp all-purpose flour * 2 cups dry red wine, such as Pinot Noir * 2 cups low-sodium beef broth * 4 fresh thyme sprigs * 2 bay leaves * 1 lb cremini mushrooms, halved or quartered if large * 1 tbsp unsalted butter * 8 oz peeled pearl onions, thawed and drained if frozen * Chopped parsley, optional
2026-10-18 14:44:48
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EffortlessMeals :
Instructions 1. Cook the bacon: Heat oven to 325°F. In a large oven-safe Dutch oven, cook bacon over medium heat until crisp, about 8–10 minutes. Transfer to a plate. Leave about 2 tbsp fat in the pot. 2. Brown the beef: Pat beef thoroughly dry and season with salt and pepper. Brown over medium-high heat in 3–4 batches, about 2–3 minutes per side. Transfer to a plate. Add a little olive oil if the pot becomes dry. 3. Build the sauce: Reduce heat to medium. Add diced onion and carrots; cook for 5 minutes, stirring. Add garlic and tomato paste; cook 1 minute. Sprinkle in flour and stir for 1 minute. 4. Add the liquids: Slowly pour in wine, scraping up the browned bits. Stir in broth, then return beef, accumulated juices and bacon to the pot. Add thyme and bay leaves. The liquid should reach roughly three-quarters of the way up the beef; add a little extra broth if needed. 5. Braise: Bring to a gentle simmer. Cover tightly and transfer to the oven. Braise for 2½–3 hours total, until the beef yields easily to a fork, adding the mushrooms and pearl onions during the final 30 minutes. 6. Prepare the mushrooms: About 30 minutes before the beef is ready, melt butter in a large skillet over medium-high heat. Add mushrooms and cook for 8–10 minutes, until browned. Stir them and the pearl onions into the stew. Cover and return to the oven for the remaining 30 minutes. If the beef is still firm, continue braising until tender. 7. Finish: Remove thyme stems and bay leaves. Skim excess fat. If the sauce needs thickening, simmer gently on the stovetop, uncovered, for 5–10 minutes. Taste and adjust salt and pepper. Serve over mashed potatoes or buttered egg noodles. Garnish with parsley if desired. Tip: Use a dry wine you enjoy drinking, rather than salted cooking wine.
2026-10-18 14:45:07
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