Cooked - Boeuf Bourguignon(ish)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Boeuf Bourguignon(ish)

1.0

4 lb beef chuck, cut into 2-inch cubes

3 oz bacon, diced

2 large carrots, peeled and cut into obliques

2 large parsnips, peeled and cut into obliques or 1 parsnip, 2 potatoes.

1 medium onion, diced

3 cloves garlic, minced

1 lb mushrooms (portobello or cremini), quartered

3 cups beef broth (or water + 2 beef bouillon cubes)

750 ml red wine (Burgundy or dry red)

2 Tbsp tomato paste

2 Tbsp browning sauce (optional)

2 bay leaves

1 bouquet garni (thyme sprigs tied with twine or cheesecloth)

Kosher salt and black pepper, to taste

2 tsp brown sugar (or more to taste)

¼ cup neutral oil (for searing)

2 Tbsp water + 1½ Tbsp cornstarch

Season beef cubes generously with kosher salt. Prep veggies: dice onion and garlic, cut carrots and parsnips into obliques, and quarter mushrooms.
In a large Dutch oven, cook bacon over medium heat until fat renders. Remove and set aside. Add oil if needed. Working in batches, sear beef until browned on all sides. Transfer to a plate.
In the same pot, sauté mushrooms, onion, and garlic for 3 minutes. Stir in tomato paste and browning sauce, cooking for 2 minutes to caramelize. Deglaze with red wine, scraping up brown bits.
Return beef and bacon to the pot. Add broth (or water with bouillon), bay leaves, and thyme. Bring to a boil, then reduce to low. Cover and simmer for 2 hours, stirring occasionally, until beef is fork-tender.
Add carrots and parsnips. Simmer uncovered for 15–20 minutes, until vegetables are tender.
Season with salt, pepper, and brown sugar. If the sauce is thin, stir in cornstarch slurry and simmer until thickened.
Remove bay leaves and thyme. Serve hot with mashed potatoes, buttered noodles, or crusty bread.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stew

Cuisine🇫🇷French

Occasions🍲Comfort Food🍽️Dinner Party

Season🍂Fall

DifficultyMedium ⏰ 3h

Created 43 weeks ago

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