Classic Beef Bourguignon Recipe
Traditional French beef bourguignon, the classic dish originating from the burgundy region of France, also known as “beef burgundy,” has been simplified by Betty. This dish is all about the magic of taking a complex recipe and streamlining the process to make it faster and easier, while still delivering the mouthwatering flavors of the original. Plus, any leftovers are even better the next day!
Ingredient
- 6 slices thick-cut bacon, cut crosswise in 1/2-inch pieces (8 oz)
- 2 1/2 lb beef chuck roast, trimmed of visible fat, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large yellow onion, diced 1/2-inch (about 1 1/2 cups)
- 4 medium carrots, peeled and diced 1/2-inch (about 1 1/4 cups)
- 8 oz white mushrooms, sliced
- 1/4 cup Gold Medal™ All-Purpose Flour
- 2 cloves garlic, finely chopped
- 1 tablespoon from 1 can (6 oz) Muir Glen™ Organic Tomato Paste
- 1 bottle (750 ml) dry red wine (such as Pinot Noir)
- 1 cup from 1 carton Progresso™ Classic Beef Broth
- 1 tablespoon fresh thyme leaves
Direction
- Spray 5-quart Dutch oven or stockpot with cooking spray. Add bacon; cook over medium heat 9 to 12 minutes, until crisp. With slotted spoon, transfer bacon to paper towels to drain.
- Pat beef dry. Season with salt and pepper. Heat bacon drippings in pan over medium-high heat. Working in two batches, add beef to pan and cook each batch 6 to 8 minutes, turning once, until browned on two sides. Transfer to plate; cover and keep warm.
- Add onion, carrots and mushrooms to pan; cook over medium heat 8 to 10 minutes, stirring frequently, until mushrooms release liquid and begin to brown.
- Add flour, garlic and tomato paste; cook 1 minute longer, stirring frequently. Add wine; heat to boiling over high heat. Reduce heat to low; simmer 5 minutes.
- Stir in broth, thyme, beef and bacon; heat to boiling over high heat.
- Reduce heat to low; cover and simmer 1 hour to 1 hour 15 minutes, until beef is tender.
