Name: Parcs Beef Bourguignon Recipe
Cook time: 3 h
Total time: 3 h
Yield: 6 servings
Cuisine: French
Ingredients: 2 lbs Beef chuck, cut into cubes; 4 oz Lardons (or thick-cut bacon), diced; 2 cups Carrots, peeled and sliced; 1 large Onion, chopped; 4 cloves Garlic, minced; 750 ml Red wine (preferably Burgundy); 2 cups Beef broth; 2 tsp Thyme (fresh or dried); 2 leaves Bay leaves; to taste Salt; to taste Pepper; 8 oz Mushrooms, quartered; 1 cup Pearl onions, peeled; 2 tbs Olive oil

ROMANÉE-SAINT-VIVANT Grand Cru 2018

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Gather all ingredients and prepare them as listed.

Prepare the Ingredients

In a large Dutch oven, heat olive oil over medium heat. Add lardons and cook until crispy. Remove and set aside.

Cook the Lardons

In the same pot, add the beef cubes in batches to avoid overcrowding. Brown on all sides. Remove and set aside.

Brown the Beef

Add the chopped onion, carrots, and garlic to the pot. Sauté until softened, about 5 minutes.

Sauté Vegetables

Return the beef and lardons to the pot. Pour in the red wine and beef broth. Add thyme, bay leaves, salt, and pepper.

Combine Ingredients

Bring to a simmer, cover, and reduce heat to low. Cook for about 2 hours, or until the beef is tender.

Simmer

Add the quartered mushrooms and pearl onions to the pot. Cook for an additional 30 minutes.

Add Mushrooms and Onions

Remove bay leaves, adjust seasoning if needed, and serve warm over pommes purée.

Serve

Beef chuck, cut into cubes

Lardons (or thick-cut bacon), diced

Carrots, peeled and sliced

Onion, chopped

Garlic, minced

Red wine (preferably Burgundy)

Beef broth

Thyme (fresh or dried)

Bay leaves

Salt

Pepper

Mushrooms, quartered

Pearl onions, peeled

Olive oil

Beef Bourguignon

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Make Beef Bourguignon Recipe in just 3h . root vegetables, lardons, pommes purée

Beef Bourguignon Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions