Beef Bourguignon

Beef Bourguignon

Beef bourguignon, also known as beef burgundy, is a French stew full of rich deep flavours. While the name may sound fancy, this recipe is easy to make for beginner and experienced home chefs alike. Packed full of root vegetables, this meal is a healthy option for dinner and as its taste develops with time so it is the ideal recipe to enjoy as next day leftovers.

Prep time: 35 minutes

Cook time: 2 1/2 Hours

Total Time: 3 Hours and 5 minutes

Servings: Aprox. 7 Servings

Cooking Tip:

You will want to use a Dutch oven to cook this dish. Dutch ovens conduct heat from all directions and transfer it to the food inside. The ability of the cookware to hold heat means that less energy is needed for low and slow cooking methods.

Ingredient Health Benefits:

Chuck Roast: A chuck roast is a cut of beef taken from the shoulder of the cow. This cut is generally leaner than other cuts making it a great source of protein. Chuck Roast contains essential vitamins and minerals such as B vitamins, zinc, iron, and phosphorus.

Carrots: Carrots are a treasure trove of health benefits. Along with promoting healthy vision and balancing your blood sugar, they also help with weight management, can lower your risk of cancer, regulate blood pressure, and reduce heart disease! Carrots also help improve immunity, and boost your brain health. 

Mushrooms: Mushrooms are on the list of superfoods that you should be adding into your diet; and for good reason! Among many other benefits, mushrooms can decrease your risk of cancer, lower your sodium intake, promote lower cholesterol and much more.

Pearl Onions: Pearl onions are a hidden gem packed full of healthy properties. They contain chemical compounds aid in cardiovascular health. They stabilize blood sugar levels, and act as an antioxidant and anti-inflammatory.

Ingredients:

  • 4lbs chuck roast cut into about 2-inch chunks
  • 1 cup diced pearl onions
  • 2 cups coarsely chopped carrots
  • 2 cups chopped mushrooms
  • 2 cups diced onions
  • 2 cups coarsely chopped baby potatoes
  • 6 slices of thick bacon roughly chopped
  • 4tbsp butter
  • 1 bottle red wine (like Merlot, Pinot Noir, or a Chianti)
  • 2 cups beef stock (preferably home made but store bought will work as well)
  • 2tbsp finely chopped fresh thyme
  • 2tbsp finely chopped fresh parsley
  • 6 garlic cloves, minced
  • Redmond Real salt to taste
  • Black pepper to taste
  • Flour for thickening


Instructions:

  • Begin by placing butter in your Dutch oven over low heat, once the butter has melted, add bacon and cook until cooked through but not crispy.
  • When the bacon is done, remove from the pot using a slotted spoon ensuring to leave the bacon fat.
  • Add onions and a pinch of salt and sauté in bacon fat to a brown colour. Remove from pot when cooked.
  • Add more butter to your pot and increase to high heat. Brown your meat on all sides, adding a pinch of salt.
  • When the meat is browned, remove from the pot and set aside.
  • Add the onions back to the pot along with the mushrooms, add another pinch of salt and the pepper.
  • Next, add carrots, mix ingredients and then add garlic, now place meat back in the pot and mix well to combine the flavours.
  • Add the bottle of wine, the bacon and the pearl onions to the pot, bring pot to a boil and cook until the wine is reduced, stirring occasionally.
  • Now add beef stock, potatoes, parsley and thyme.
  • To thicken the sauce, add some flour to the pot and stir well. Bring the heat down to low, cover and cook for 2 ½ hours, or until meat is tender, stirring occasionally.

Recipe by: Randy Smith

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