Beef Bourguignon
Prep Time30 minutes mins
Cook Time3 hours hrs
Total Time3 hours hrs 30 minutes mins
Servings: 12 servings
Calories: 360kcal
- 3 tablespoons butter
- 6-8 mushrooms
- 1 tablespoon olive oil
- 2-3 pounds chuck steak
- ½ pound thick cut bacon
- 2 carrots (full sized, not baby)
- 10-12 boiler onions
- 1/2 white onion
- 6-10 cloves garlic
- 1 bunch parsley
- 1 tablespoon flour
- 2 cups beef stock
- ½ bottle red wine (preferably Burgundy (Pinot Noir varietal, but really any red will work))
Preparation
Get measuring devices, pot, wooden spoon, and knife
Get all ingredients out and make easily available, including opening wine bottle
Wash vegetables
Cut your vegetables first so they do not contact any of the meat
Cut parsley and set aside
Peel carrots, onion, garlic
Cut onion into 1 inch pieces and set aside
Mince garlic
Cut carrots
Cut mushrooms into quarters and set aside
Cut the meat after you are done with the vegetables
Medium-High heat cooking phase
Place a heavy bottomed dutch oven or pressure cooker on stove on medium high heat
Saute the mushrooms in olive oil and butter for 5 minutes, remove and side aside
Add the bacon until fat is rendered out and bacon crisp, remove and set aside
Sear the beef on each side
Slow cooking phase
Add the flour and cook for 2-3 minutes to eliminate the raw taste
Add the onions, garlic, carrots, bacon
Add the beef stock and wine
Cover and cook at high pressure for 2 hours, or if not using a pressure cooker 3.5-4 hours (until beef is fork tender)
Reduce liquid
Depressurize and remove lid
Add mushrooms and herbs in
Cook on high under open air for another 30 minutes or until your stew has the consistency of gravy
Serve and Enjoy
Calories: 360kcal | Carbohydrates: 13g | Protein: 19g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 294mg | Potassium: 648mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2207IU | Vitamin C: 15mg | Calcium: 53mg | Iron: 3mg