Beef Bourguignon

Easier than you think!

I was always intimidated by the thought of making Beef Bourguignon. I read many recipes and watched Julia Child make it, and she always had such a great time. One day, I decided it was time to give it a try.

I have tried a couple of different recipes – one that uses Chuck Roast and one that uses Filet Mignon. To be really honest, I couldn’t tell that the one with Filet was any better than the one with the Chuck Roast. If I had a choice, I would rather save the Filet for grilling.

My husband loves this recipe so much, so I make it fairly often. He seldom eats leftovers, but this is one thing that actually gets better the second day, so it never goes to waste.

Some of the recipes call for different vegetables, and since I don’t eat mushrooms, they are not in my recipe. But if you like mushrooms, go ahead and sauté them a little and add near the end. I also like to add small potatoes. It adds some starch and makes the stew a little more hearty.

Ingredients

1 Tablespoon olive oil

6 slices of bacon

2 to 3 pounds Chuck Beef Roast, cut into 1 inch cubes

Salt and pepper to taste

5 to 6 large carrots, sliced into big chunks

20 to 20 small red and/or white potatoes

1 large onion, sliced

2 Teaspoons of chopped garlic

1 Bottle of red wine, I like to use Pinot Noir or Cabernet

2 Cups beef broth

1 Tablespoon tomato paste

4 Tablespoons butter

4 Tablespoons flour

Preparation

Preheat the oven to 250 degrees.

Heat the olive oil in a large Dutch oven. Add the bacon and cook until semi-crisp. Remove the bacon, and add the beef cubes, sear the meat and add salt and pepper. Make sure the meat is browned on all sides. Remove the beef cubes with the bacon. Set aside.

Add the onions to the pan, and cook until they are golden brown. Add the carrots and potatoes. Add the garlic and cook for 1 minute. Put the meat and bacon back into the pot. Add the bottle of wine and beef broth to almost cover the ingredients. Add the tomato paste and mix well. Bring the pot to a simmer. Cover the pot with a tight-filling lid and place it in the oven for about 1 ¼ hours or until meat is tender.

Melt the butter and add the flour. Mix to make a roux. Add to the stew, mix well and bring to a boil on top of the stove and simmer for 15 minutes. Season to taste. Serve hot.

If you want to make this even heartier, toast some thick slices of sourdough or French bread and rub with some garlic. Add a slice to the dish and spoon the stew over the toast.