Beef Bourguignon Recipe
"This easy beef bourguignon recipe is a labor of love and a soulful dinner idea. You might be intimidated to try to cook this delicious beef recipe, but it is so simple to make. Adding an entire bottle of red wine helps to tenderize the meat until it falls apart. You can make this recipe a few days ahead and reheat it right before serving. A one-pot meal for red wine lovers. This paleo beef bourguignon recipe is a perfect combination of beef and wine for dinner or lunch."
Serves6
Preparation Time10 min
Cooking Time1 hr
Cooking MethodOven
Ingredients
- 2 pound boneless beef chuck
- 2 tablespoon olive oil
- 4 ounce bacon slices
- 2 clove garlic minced
- 1 bottle Pinot Noir
- 2 cup beef stock
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 4 ounce large carrots
- 4 ounce white button mushrooms
- 1 ounce onion
- Salt and pepper to taste
Instructions
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Preheat oven to 300 degrees Fahrenheit.
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Season the beef with salt and pepper.
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Heat olive oil in a Dutch oven and add the beef.
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Cook until browned on one side, about 5 minutes.
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Flip the beef and continue cooking until the other side is brown. And set aside.
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Add the bacon to the pot and cook until crisp.
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Stir in the garlic until fragrant.
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Pour in wine and stir, scraping up any browned bits from the bottom of the pot.
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Add beef, stock, tomato paste, thyme, salt, and pepper.
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Bring to a boil and reduce to a simmer for 40 minutes.
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Add onions, mushrooms, bacon, and carrots.
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Simmer for another 20 minutes.
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Transfer to a serving platter and shred with two forks.