Boeuf Bourguignon Recipe

Cooking Instructions

1. 1

   Prepare the Beef

   Preheat your oven to 350°F (175°C). Cut the beef chuck roast into large chunks and season with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat and brown the beef on all sides. Remove the beef from the pot and set aside.

2. 2

   Cook the Bacon

   In the same pot, add the bacon and cook until crispy. Remove the bacon and set it aside, leaving the fat in the pot.

3. 3

   Sauté Vegetables

   Add pearl onions, carrots, and mushrooms to the pot. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute.

4. 4

   Combine Ingredients

   Stir in the tomato paste, then return the beef and bacon to the pot. Add red wine, beef broth, thyme, and bay leaves. Bring to a simmer.

5. 5

   Braise in Oven

   Cover the pot and transfer it to the preheated oven. Let it braise for about 2-2.5 hours, or until the beef is tender.

6. 6

   Finish and Serve

   Once cooked, remove from the oven and discard the bay leaves. Serve the Boeuf Bourguignon hot, preferably over a bed of pommes purée (mashed potatoes).