Best Ever Beef Bourguignon

Last year I posted a recipe for Slow Cooker Beef Bourguignon that I've made a few times and is delicious. I've been wanting to make this recipe in my dutch oven instead of in the slow cooker, so I looked back at the original recipe website and found a recipe for Best Ever Beef Bourguignon on the same website. This was exactly what I was looking for. It's very similar to the slow cooker version with a few changes, and I made a few changes myself.

I made this with 3 pounds of beef chunks from Giant. They were fine but ones I bought previously from Costco have tasted the best, so from now on I will try to get them there instead. I cut the beef chunks into much smaller bite-sized pieces. I left out the bacon because the last time I made this in my slow cooker, there was a heavy smokey flavor and I don't like when food tastes smokey. I love bacon but I actually thought it tasted much better this time around without the bacon! I also left the onions out. I added 24 ounces of baby potatoes and cut them in quarters which helped give them more flavor. I used 16 ounces of mushrooms instead of 8 ounces because I love mushrooms! I used an 8-ounce can of tomato sauce and left out the tomato paste. OK, I guess I made more than a few changes, but wanted to remember for next time what I did. I thought this tasted really good but would maybe use more carrots and less or no potatoes next time.

This recipe was so good and I love how easily you can adapt it to your liking. I also enjoyed making it in my dutch oven (I used my 6.75-qt. Le Creuset oval dutch oven which was the perfect size) and thought it tasted better than the times I made it in the slow cooker. I started this around 3:30pm and took my time cutting everything up and it was ready around 6:30pm. It made 4-5 servings.

Best Ever Beef Bourguignon

Recipe Adapted from The Recipe Critic Blog

 

Beef Bourguignon is a French classic made with melt in your mouth beef, mushrooms, carrots, and red wine and is cooked to perfection in the most delicious rich sauce.  A hearty and comforting meal that you will make again and again!

3½ Tablespoons olive oil

6 slices bacon (optional)

3 pounds lean stewing beef, cut into 2-inch cubes

Salt and pepper

2 carrots, sliced

10-12 small pearl onions OR 1 small white onion diced (optional)

8 or 16 ounces mushrooms, sliced

2 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)

2 cups beef stock

1 Tablespoon tomato paste

½ cup tomato sauce

¼ cup flour

2 cloves mashed garlic

½ teaspoon thyme

Bay leaf

 

 

Preheat the oven to 350° if making in the oven; otherwise, it can be made on the stove.

 

In a large dutch oven over medium high heat add the olive oil and bacon pieces. Cook until crisp. Remove the bacon with a slotted spoon.

 

Salt and pepper the beef and add it to the pot and sear on each side for 2-3 minutes. Remove from the dutch oven.

 

Add the carrots, pearl onions, and mushrooms and sauté 2-3 minutes until tender. Remove and set aside.

 

Add the red wine to the skillet, scraping down the sides and allow to deglaze. Add the beef stock, tomato paste, tomato sauce, and whisk in the flour.

 

Add the beef and the vegetables and bacon back to the pot and stir. Add garlic, thyme and bay leaf.

 

If making in the oven, put a lid on the pot and let it simmer in the oven for 1½ to 2 hours until the beef is tender.

 

If making on the stovetop, bring to a boil and then reduce heat to a low and simmer. Cover and let cook 1½ to 2 hours or until beef is tender.

 

Note: You can also add in the sautéed mushrooms 10 minutes before serving.