Beef Bourguignon

One-Pot Beef Bourguignon

Ingredients:

2 lbs beef chuck, cut into 2-inch chunks

Salt & black pepper, to taste

2 tbsp olive oil

4 slices bacon, chopped

1 large yellow onion, diced

3 garlic cloves, minced

2 tbsp tomato paste

2 tbsp all-purpose flour

2 cups red wine (like Pinot Noir or Burgundy)

2 cups beef broth

2 tsp fresh thyme (or 1 tsp dried)

2 bay leaves

3 large carrots, cut into chunks

1 lb baby potatoes or halved yellow potatoes

8 oz mushrooms, halved or quartered

---

Instructions:

1. Brown the beef:

Pat beef dry with paper towels. Season with salt and pepper. In a large heavy pot or Dutch oven, heat olive oil over medium-high heat. Sear beef in batches until browned on all sides. Set aside.

2. Cook bacon & aromatics:

In the same pot, add bacon and cook until crisp. Stir in onion and cook until softened, about 4-5 minutes. Add garlic and tomato paste; cook 1-2 minutes.

3. Deglaze & build the stew:

Stir in flour and cook for 1 minute. Slowly pour in red wine, scraping the bottom of the pot. Return beef to the pot. Add beef broth, thyme, bay leaves, carrots, and potatoes. Bring to a simmer.

4. Simmer:

Cover and reduce heat to low. Simmer for 2 to 2½ hours until beef is fork-tender. Stir occasionally.

5. Add mushrooms:

In the last 30 minutes of cooking, stir in mushrooms.

6. Finish & serve:

Remove bay leaves. Taste and adjust seasoning if needed. Serve warm with crusty bread or over mashed potatoes.