Bœuf Bourguignon Recipe

Cooking Instructions

1. 1

   Prepare the Beef

   Cut the beef chuck roast into 2-inch cubes. Season with salt and black pepper.

2. 2

   Cook the Bacon

   In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the fat in the pot.

3. 3

   Brown the Beef

   In the same pot, add olive oil and increase the heat to medium-high. Brown the beef cubes in batches, ensuring they are nicely seared on all sides. Remove and set aside.

4. 4

   Sauté Vegetables

   Add onions, carrots, and garlic to the pot. Sauté until the onions are translucent, about 5 minutes.

5. 5

   Combine Ingredients

   Sprinkle flour over the sautéed vegetables and stir for 1-2 minutes. Add the browned beef, bacon, red wine, beef broth, thyme, and bay leaves.

6. 6

   Simmer the Stew

   Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 2 to 2.5 hours, or until the beef is tender.

7. 7

   Add Mushrooms

   In the last 30 minutes of cooking, add the quartered mushrooms to the pot.

8. 8

   Final Seasoning

   Taste and adjust seasoning with salt and pepper if needed. Remove bay leaves before serving.

9. 9

   Serve

   Serve the bœuf bourguignon hot, garnished with fresh parsley if desired. It pairs well with crusty bread or mashed potatoes.