Boeuf Bourguignon youtu.be 344 mins Pick the duration units Minutes Hours Serves 1 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export copied = false, 2000)" disabled class="opacity-50" > Copied! Copy {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Plain text {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Notion markdown {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Evernote enex Print Cancel Edit save Directions 1. Season 3 pounds of chuck roast, cut into 2-inch cubes, with salt and pepper. 2. Chop bacon. 3. Parboil bacon for 2–3 minutes to render out fat. 4. Fry bacon in a large sauté pan with vegetable oil until browned and crispy. 5. Remove bacon from the pan. 6. Brown the beef in the bacon fat and oil. 7. Remove the beef from the pan. 8. Sauté a whole sliced onion and 4–5 peeled and chopped carrots in the remaining fat until softened. 9. Set the vegetables aside. 10. Deglaze the pan with 3 cups of burgundy. 11. Get a Dutch oven ready. 12. Place the beef inside. 13. Toss with 1/4 cup of all-purpose flour. 14. Place in a 400°F oven for about 10 minutes until toasty. 15. Add the vegetables and bacon. 16. Top with the wine from the deglazed pan. 17. Supplement with beef stock until the beef and vegetables are barely covered. 18. Add 3 crushed cloves of garlic, 1 tablespoon of chopped thyme, 1 bay leaf, and 2 tablespoons of tomato paste. 19. Mix well. 20. Partially cover with the Dutch oven lid. 21. Reduce the oven temperature to 325°F and braise for 3 hours, stirring occasionally. 22. Make onions and mushrooms. 23. Start with about a pound of pearl onions and cover with boiling water. 24. Peel the onions. 25. Drop the peeled onions into a hot pan with a little bit of oil and toss until browned. 26. Deglaze with about a cup of beef stock. 27. Cover and braise for about 45 minutes until completely soft but retaining their shape. 28. Sauté about 8 ounces of halved mushrooms in 2 tablespoons of butter. 29. Once the mushrooms have expelled most of their moisture, add about a teaspoon of chopped thyme, season with salt and pepper, and continue to cook until completely soft (about 15 minutes). 30. Pull the beef out with tongs. 31. Strain the liquid into a large saucepan. 32. Aggressively reduce the liquid until thick enough to coat the back of a spoon. 33. Serve with beef, carrots, strained onions and bacon, mushrooms, onions, sauce, and freshly chopped parsley. 1. Season 3 pounds of chuck roast, cut into 2-inch cubes, with salt and pepper. 2. Chop bacon. 3. Parboil bacon for 2–3 minutes to render out fat. 4. Fry bacon in a large sauté pan with vegetable oil until browned and crispy. 5. Remove bacon from the pan. 6. Brown the beef in the bacon fat and oil. 7. Remove the beef from the pan. 8. Sauté a whole sliced onion and 4–5 peeled and chopped carrots in the remaining fat until softened. 9. Set the vegetables aside. 10. Deglaze the pan with 3 cups of burgundy. 11. Get a Dutch oven ready. 12. Place the beef inside. 13. Toss with 1/4 cup of all-purpose flour. 14. Place in a 400°F oven for about 10 minutes until toasty. 15. Add the vegetables and bacon. 16. Top with the wine from the deglazed pan. 17. Supplement with beef stock until the beef and vegetables are barely covered. 18. Add 3 crushed cloves of garlic, 1 tablespoon of chopped thyme, 1 bay leaf, and 2 tablespoons of tomato paste. 19. Mix well. 20. Partially cover with the Dutch oven lid. 21. Reduce the oven temperature to 325°F and braise for 3 hours, stirring occasionally. 22. Make onions and mushrooms. 23. Start with about a pound of pearl onions and cover with boiling water. 24. Peel the onions. 25. Drop the peeled onions into a hot pan with a little bit of oil and toss until browned. 26. Deglaze with about a cup of beef stock. 27. Cover and braise for about 45 minutes until completely soft but retaining their shape. 28. Sauté about 8 ounces of halved mushrooms in 2 tablespoons of butter. 29. Once the mushrooms have expelled most of their moisture, add about a teaspoon of chopped thyme, season with salt and pepper, and continue to cook until completely soft (about 15 minutes). 30. Pull the beef out with tongs. 31. Strain the liquid into a large saucepan. 32. Aggressively reduce the liquid until thick enough to coat the back of a spoon. 33. Serve with beef, carrots, strained onions and bacon, mushrooms, onions, sauce, and freshly chopped parsley. Add Direction Ingredients 3 pounds chuck roast 1 salt 1 pepper 1 bacon 1 vegetable oil 1 onion 4 peeled and chopped carrots 3 cups burgundy 0.2 cup all-purpose flour 1 beef stock 3 crushed cloves of garlic 1 tablespoon chopped thyme 1 bay leaf 2 tablespoons tomato paste 1 pound pearl onions 2 tablespoons butter 8 ounces mushrooms 1 parsley - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment bowl knife cutting board pot saucepan Dutch oven tongs whisk spoon strainer plates fork knife Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe