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Ingredients
1 tablespoon extra virgin olive oil
¼ pound good slab bacon, cut into ½-inch cubes
2 pounds beef chuck, cut into 1 ½- to 2-inch cubes
Salt and pepper to taste
1 large onion, peeled and chopped
3 or 4 thyme sprigs
3 bay leaves
2 cloves garlic, peeled and lightly crushed
½ cup chopped fresh parsley leaves, plus more for garnish
1 cup good red wine, preferably pinot noir
12 small white (button) mushrooms, trimmed and cut in half or quarters
12 pearl onions, peeled (frozen are O.K.), optional
Stock or water if necessary
Nutritional analysis per serving (4 servings)
17 grams carbs; 164 milligrams cholesterol; 575 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 9 grams saturated fat; 26 grams fat; 1 gram trans fat; 3 grams fiber; 1303 milligrams sodium; 58 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put oil in a Dutch oven or casserole that can later be covered; turn heat to medium. Add bacon, and cook, stirring occasionally, until it is crisp and has given up most of its fat, about 10 minutes. Remove with a slotted spoon, add meat, and turn heat to medium-high. Cook, turning cubes as they brown and sprinkling them with salt and pepper, until meat is brown and crisp all over, at least 10 minutes. Remove with a slotted spoon.
- Step 2
Turn heat to medium, and add onions, thyme, bay leaves, garlic and parsley, with more salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes. Add wine, and let it bubble for a minute, then return meat to pan.
- Step 3
Cover and adjust heat so mixture simmers gently for about an hour, then add mushrooms, onions and bacon. Re-cover, and cook until tender, adding a little more liquid if mixture threatens to dry out. Depending on meat, dish could be done in as little as 30 minutes more, or three times as long. Taste and adjust seasoning, then garnish and serve, or cover and refrigerate for up to 2 days before reheating.
Private Notes
Comments
I’ve used this recipe several times. Each time, I have taken the beef from the oven after a couple of hours of cooking and put it in a crockpot and let it cook all day. It is melt in the mouth goodness!
Sally's right! Traditionally this dish calls for carrots and we need our veggies, plus they add a touch of color! No slab bacon, so I started with 1/2lb pancetta which didn't yield (using a 12" casserole) enough fat for browning, so I compensated with rendered duck fat, Yum! Also a touch of tomato added to the braising liquid gave this a tinge of acid for balance.
Maybe use pancetta instead of bacon next time.
Made using an instapot. Browned the meat in 2 batches, but really could have been 3 or 4 batches to achieve any crust. Added an extra 1/2 cup of chicken broth, then pressure cooked on high for 25 minutes. Released naturally. Added in the mushrooms, pearl onions and bacon and pressure cooked for 10 minutes more. Released naturally again. Sauteed on low for 20 minutes, then kept on warm for hours. The instapot is nice for keeping the stovetop free for multi-dish meals, and the flavor was good, but agree on the lack of carrots. I would add a cup more broth before the first cook, then carrots when the mushrooms and pearl onions go in.
Followed recipe and cooked meat for more than an hour, but the meat did not become tender.
This is an odd recipe for beef bourguignon. Where is the liquid?! The flavor was fine but there are too many other good recipes out there.