Classic Beef Bourguignon

Name: Classic Beef Bourguignon
Yield: 8-10
Cuisine: French
Ingredients: 8oz Organic Applewood Smoked Bacon; 3lbs Organic Grass-Fed Beef Cubes; 1 cup onions (chopped); Olive oil; 3 garlic cloves (minced); 3 Tbsp flour; 3 cups red wine; 3 cups beef stock; 1 small can tomato paste; 1 Tbsp rosemary (chopped); 1 tsp thyme; 1 Tbsp currant jelly; 2 bay leaves; 1 1/2 cups carrots (sliced); 2 cups pearl onions; 10oz wild mushrooms (eg. portabello, shiitake, porcini); 3 Tbsp unsalted butter; Salt &amp; pepper (to taste)

Rated 3.0 stars by 99 users

Servings

8-10

Prep Time

20-30 minutes

Cook Time

1 hour 5-2 minutes

Author:

Ted Hopper

We can't confirm the origins of this recipe trace back to Old World France but we do know it has passed down through at least three generations of the Hopper household family. Give it a try and see if it becomes one of your family's traditional recipes.

Ingredients

8oz Organic Applewood Smoked Bacon
3lbs Organic Grass-Fed Beef Cubes
1 cup onions (chopped)
Olive oil
3 garlic cloves (minced)
3 Tbsp flour
3 cups red wine
3 cups beef stock
1 small can tomato paste
1 Tbsp rosemary (chopped)
1 tsp thyme
1 Tbsp currant jelly
2 bay leaves
1 1/2 cups carrots (sliced)
2 cups pearl onions
10oz wild mushrooms (eg. portabello, shiitake, porcini)
3 Tbsp unsalted butter
Salt & pepper (to taste)

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Directions

Cook bacon in a Dutch oven or large stock pot. When cooked, crumble and set bacon aside.
Brown the beef cubes in the Dutch oven. When cooked, set aside.
Brown the chopped onions in the dutch oven. When cooked, set aside.
To the Dutch oven add olive oil (enough to coat the bottom) and the garlic. Brown in the bottom of the pot.
Add to the Dutch oven the beef and flour and stir until combined.
Then add the bacon, chopped onions, red wine, beef stock, tomato purée, rosemary, thyme, currant jelly and bay leaves.
Separately, boil the sliced carrots for ~5 minutes and then add to the Dutch oven.
Separately, boil the pearl onions for ~5 minutes and then add to the Dutch oven. Be sure to remove the pearl onions from their outer skin before boiling and adding to the Dutch oven.
Salt and pepper everything to taste.
Separately, sautée mushrooms in ~3 tablespoons of butter. Add to Dutch oven when finished.
Stir and cook for ~90 minutes or until beef is tender.

For serving

Serve with french bread and garnish with Italian parsley.
Enjoy!

Recipe Note

Shop Organic Applewood Smoked Bacon

Shop Organic Grass-Fed Beef Cubes, Stew Meat

Classic Beef Bourguignon

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