Print

Amazing Beef Bourguignon with Root Vegetables Magic

Beef Bourguignon with Root Vegetables
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy a classic French Beef Bourguignon, slow-cooked until the beef is incredibly tender and served with hearty winter root vegetables. This recipe brings comfort and depth perfect for a special evening.

Ingredients

Scale
  • 2.5 lbs beef chuck, cut into 1.5-inch cubes
  • 1 bottle (750 ml) dry red Burgundy wine
  • 4 oz bacon or lardons, diced
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 cup beef broth
  • 1 lb small potatoes, halved
  • 1 lb mixed root vegetables (carrots, parsnips), roughly chopped
  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Season the beef cubes generously with salt and pepper.
  2. In a large Dutch oven, cook the bacon over medium heat until crisp. Remove bacon bits and set aside, leaving the rendered fat.
  3. Pat the beef dry and brown it in batches in the hot fat until well-seared on all sides. Remove beef and set aside.
  4. Add olive oil to the pot if needed. Sauté the onion and sliced carrots until softened, about 5 minutes. Add garlic and cook for one minute more.
  5. Stir in the tomato paste, thyme, and bay leaf. Cook for one minute.
  6. Sprinkle the flour over the vegetables and stir well to coat.
  7. Return the beef to the pot. Pour in the red wine, scraping up any browned bits from the bottom. Add enough beef broth to just cover the meat.
  8. Bring the mixture to a simmer on the stovetop.
  9. Cover the Dutch oven and transfer it to a preheated oven at 325°F (160°C). Braise for 2 to 2.5 hours, or until the beef is fork-tender.
  10. Add the potatoes and chopped root vegetables to the stew during the final 45 minutes of cooking.
  11. Remove the bay leaf before serving. Taste and adjust seasoning.
  12. Serve hot, garnished with the reserved crispy bacon.

Notes

  • We suggest using a good quality, dry red wine; the flavor concentrates during the long cooking time.
  • For extra depth, sear the root vegetables separately before adding them to the stew for the last 45 minutes.
  • If you want a thicker sauce, remove the beef and vegetables near the end, reduce the liquid on the stovetop, and then return the solids.

Nutrition

Find it online: https://afripaket.com/beef-bourguignon-with-root-vegetables/