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Beef Bourguignon

Beef Bourguignon, a well known French recipe, is simply beef stew that has been braised in red wine and flavored with broth, carrots, onions and garlic. Lots and lots of garlic for the wife. When done correctly and poured over mashed potatoes or buttered noodles it is one of my favorite meals for fall or winter. Idaho decided to finish September with a taste of fall. Now I love fall. There’s a crisp breeze in the air and everything seems so new and fresh until the harsh winters show up, I begin freezing my buttocks off and the teenagers start throwing snowballs at me. 

Beef Bourguignon

Ingredients

  • 3 lbs chuck roast cut into 2 inch pieces
  • 3 slices bacon diced
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 onion diced
  • 3 cloves garlic diced
  • 1 teaspoon herbs de provence
  • 2 tablespoons tomato paste
  • 1/2 bottle red wine
  • 2 cups beef broth
  • 3 carrots peeled and cut into bit sized pieces
  • 5 white mushrooms chopped

Instructions

  1. Using a dutch oven cook the bacon over medium heat until crispy and the fat has been rendered. Remove the bacon with a slotted spoon and set aside

  2. Place the chopped chuck roast along with the flour and salt and pepper into a container or baggie. Seal bag or container and shake until the chuck roast is covered with the seasoned flour

  3. Add the chuck roast pieces to the bacon grease and brown until a crust forms on both sides. Remove the pieces and set aside. You may need to brown the roast in batches. You do not want to crowd the pan

  4. Add the onion and saute until it has softened. Then add the tomato paste and garlic for about one minute.

  5. Add the roast, bacon, wine, herbs de provence and broth to the pot. You only want to use enough broth to cover the meat. I needed 2 cups. Bring to a boil and then lower the heat, cover and simmer for three hours

  6. Add the carrots to the beef about one hour before it is ready and add the mushrooms in the final 30 minutes of cooking.

  7. Serve over noodles or mashed potatoes for a filling meal.

I will admit that I adjusted this recipe to what I had on hand. There was no way I was going to head to the store on a early Sunday afternoon and deal with all that. So I just worked with what I had on hand and it turned out great. I do wish that I would have remembered to pick up parsley earlier but oh well. This dish does require a bit of set up but once it is all in the pot. You can go and finish watching football or anything else you wish to do. Thanks for stopping by Life44.com… Live, laugh, love & Learn