My Favorite Beef Bourguignonne

14 ingredients
12 steps

Ingredients

  • 1 1/4 lb. boneless chuck
  • 12 small pearl onions, peeled
  • 2 Tbsp. butter
  • 2 slices bacon, diced
  • 2 Tbsp. flour
  • 1 c. California Burgundy
  • 2 c. beef stock
  • 1 tsp. tomato paste
  • 1 clove garlic, minced
  • 1 carrot, diced
  • salt
  • pepper
  • 4 oz. small mushrooms
  • chopped parsley

Directions

  1. 1
    Cut meat into 1 1/2-inch pieces.
  2. 2
    In large skillet or Dutch oven, brown onion in butter.
  3. 3
    Add bacon and brown.
  4. 4
    Set aside onion and bacon.
  5. 5
    Add meat; brown on all sides.
  6. 6
    Stir in flour; cook for 1 minute.
  7. 7
    Stir in Burgundy, beef stock, tomato paste, garlic and carrot.
  8. 8
    Season with salt and pepper.
  9. 9
    Cover; simmer 1 1/2 hours. Add onions and bacon; cook 1/2 hour longer.
  10. 10
    Add mushrooms; cook 15 minutes longer.
  11. 11
    Serve sprinkled with chopped parsley.
  12. 12
    Makes 4 servings.

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