Beef Bourguignon is a delicious French stew full of savory, comforting flavors. It's a perfect dinner for a weekend with family. The slow cooked beef is so tender and delicious.
2½lbs.beef chuckcut into 2” pieces (beef stew meat)
½cupextra-virgin olive oil
1medium yellow oniondiced
2large carrotspeeled and chopped
2tbs.bourbon
2clovesgarlicminced or pressed
½cupflat-leaf parsleychopped
4sprigs thyme
2bay leaves
2cupsbeef stock
1cupgood red winewe use a good Cabernet
1½tsp.Kosher salt
½tsp.freshly ground black pepper
16oz.mushroomssliced (we use Baby Bella)
1cupfrozen pearl onions
1tbs.fresh lemon juice
Flat-leaf parsleyfor garnish
Instructions
Preheat oven to 300.
In a shallow dish, season flour with salt and pepper. Working in batches, dredge the stew meat in the seasoned flour until well coated. Heat the olive oil over medium-high heat in a large Dutch oven or oven proof dish until flour sizzles when you drop it in. Brown the beef on both sides in batches, being careful not to crowd the pan. Remove browned beef to a plate and save for later.
Once all the beef is browned and removed from the pan, add in the onion and carrot. Sauté until cooked through (about 8 minutes). Make a hole in the center of the vegetables and carefully pour in the bourbon. Stir and cook until the bourbon almost evaporates (about 1 minute).
Add in the garlic, parsley, thyme, bay leaves, beef stock, red wine, 1½ tsp. Kosher salt, and ½ tsp. freshly ground black pepper. Stir well to combine, cover, and put in the oven for 1 hour.
Remove stew from the oven and add in the sliced mushrooms, pearl onions, and lemon juice. Cover and cook an additional 1 hour.
Discard thyme sprigs and bay leaves. Taste and adjust seasonings as needed. Garnish with parsley and serve over egg noodles or riced, sautéed cauliflower or broccoli.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.