For best results use Certified Angus Beef^® brand

Beef Bourguignon

Serves 4

Cuisine: France

Category: Soups & Stews, Pasta & Rice Dishes, Old-School Classics

Beef Bourguignon is a classic French beef stew made with bacon, mushrooms, and red wine. The beef becomes tender as it cooks in a delightfully rich sauce.

Prep Time

20 mins

Other Time

Cook Time

3 hrs 20 mins

Total Time

3 hrs 40 mins

Ingredients:

3 pounds Certified Angus Beef^® English roast, cut into 3/4-inch19 mm cubes
4 slices thick-cut bacon, cut in 1/4-inch6 mm wide strips
1 teaspoon coarse kosher salt
2 tablespoons canola or light olive oil as needed
8 ounces crimini mushrooms (baby bella), sliced fresh
1 large onion, chopped
2 tablespoons all-purpose flour
1 teaspoon dry thyme
1 teaspoon freshly ground black pepper
1 cup red wine
2 cups beef stock
3 cups cooked brown or wild rice blend
2 tablespoons chopped fresh flat-leaf Italian parsley, optional

Instructions:

Preheat oven to 275°F135°C.
In a large Dutch oven or skillet, cook bacon until browned. Remove with a slotted spoon and set aside. Season beef cubes with salt, sear in batches, over medium-high heat for 2 to 3 minutes in the bacon fat. Set seared beef aside.
Add a tablespoon of oil15 ml of oil to the pan as needed and sear mushrooms over medium-high heat for 2 to 3 minutes. Stir in onions, flour and thyme, sear an additional 2 minutes; until onions soften. Stir in pepper and red wine, scraping browned bits from pan into the liquid; reduce wine by half.
Return beef to the pan; add beef stock and bacon, cover tightly and place in oven. Braise for 3 hours until tender.
Serve Beef Bourguignon over warmed rice and garnish with parsley.