Local Beef Bourguignon Recipe

Cooking Instructions for Local Beef Bourguignon

1. 1

   Prepare the Ingredients

   Begin by cutting the beef chuck into 2-inch pieces. Chop the bacon, slice the carrots, and chop the onion. Mince the garlic and quarter the mushrooms.

2. 2

   Cook the Bacon

   In a large Dutch oven or heavy pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped bacon and cook until crisp. Remove the bacon and set aside, leaving the drippings in the pot.

3. 3

   Brown the Beef

   In the same pot, add the remaining olive oil. Add the beef in batches, browning on all sides. Remove the beef and set aside.

4. 4

   Sauté the Vegetables

   Add the onions, garlic, and carrots to the pot. Sauté until the onions are translucent. Stir in the mushrooms and cook for an additional 5 minutes.

5. 5

   Combine Ingredients

   Return the beef and bacon to the pot. Stir in the tomato paste, thyme, bay leaf, salt, and pepper. Pour in the red wine and beef broth. Bring to a boil.

6. 6

   Simmer the Dish

   Reduce the heat to low, cover the pot, and let it simmer for about 2 hours, or until the beef is tender.

7. 7

   Serve

   Remove the bay leaf before serving. Adjust seasoning with salt and pepper if needed. Serve hot with crusty gluten-free bread or over mashed potatoes.