Easy Beef Bourguignon
This easy Beef Bourguignon recipe roasts low and slow in a red wine sauce until it's meltingly tender! Great for Sunday supper or shredded for sandwiches.
Servings 12 servings
Calories 433kcal
Ingredients
- 1 (3 to 4 pound) boneless beef chuck roast
- Salt and freshly ground black pepper
- 1 teaspoon olive oil
- 4 slices bacon (about 4 ounces)
- 2 cloves garlic minced
- 1 cup red wine (see notes)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 sprig fresh thyme or 1/2 teaspoon dried
- 4 to 5 carrots peeled and cut oblique
- 8 ounces white button mushrooms or wild mushrooms, halved
- 1/2 cup (4 ounces) frozen pearl onions
Instructions
- Preheat oven to 300ºF. Sprinkle the beef liberally with salt and freshly ground pepper on both sides.
- Place bacon in a single layer in bottom of Dutch oven. Cook bacon over medium-high heat until browned, about 3 to 4 minutes. Remove bacon and coarsley chop, set aside. Add the olive oil and heat to shimmering. Add beef and cook until browned on one side,
- about 5 minutes. Flip the beef and continue cooking until the other side is brown, about 10 minutes total. Transfer the beef to a plate.
- Stir in the garlic until fragrant, about 30 seconds. Pour in wine and stir, scraping up any browned bits from the bottom of the pot.
- Add beef broth, tomato paste, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil; reduce heat to medium-high and cook uncovered for 10 minutes until the sauce has reduced.
- Return the beef and bacon to the pot. Add carrots, mushrooms, and frozen onions. Cover and bake for 3 and 1/2 hours, turning the beef in the pot every 30 minutes.
- Transfer the beef to a large bowl and shred with two forks. Discard cooking vegetables or reserve for another use (they are delicious to eat).
Notes
- To make ahead: Cover and refrigerate overnight. Reheat in a slow cooker on HIGH for 3 to 4 hours or in a pot on the stove for 15 to 20 minutes, stirring frequently.
- More beef broth, or even chicken broth, can be substituted for the wine. Adapted from Ina Garten's Filet of Beef Bourguignon in The Barefoot Contessa Cookbook.
Nutrition
Calories: 433kcal