Beef Bourguignon – Urban Meadow

Beef Bourguignon – Urban Meadow

Prep Time

30 minutes

Cook Time

1 hours

Total Time

1 hours 30 minutes

Yields

6

Directions

  1. Preheat your oven to 325°F
  2. In a large ovenproof pot or Dutch oven, cook the chopped bacon over medium heat until it's brown and crispy. Remove the bacon and set it aside
  3. In the same pot, heat the olive oil over medium-high heat. Sauté the beef in batches, brown and set aside
  4. Add the chopped onion and sliced carrots to the pot and sauté for a few minutes until they start to soften. Add the minced garlic and cook for another minute
  5. Sprinkle the flour over the vegetables and stir well to coat. Add the tomato paste and stir for a minute or two
  6. Pour in the red wine, bring to a simmer, scraping up any browned bits from the bottom of the pot
  7. Return the browned beef and cooked bacon to the pot. Add the beef broth and bring the mixture to a gentle simmer
  8. Cover the pot and transfer it to the preheated oven. Let it cook for about 2-2.5 hours, or until the beef is tender
  9. Add the mushrooms and pearl onions to the beef stew during the last 30 minutes of cooking
  10. Season the Beef Bourguignon with salt and pepper to taste. Remove the thyme sprigs and bay leaves. Garnish with chopped fresh parsley and serve hot

Ingredients

  • 2 lbs ea beef stew meat, cut into 2-inch cubes
  • 4 ea slices Urban Meadow bacon, chopped
  • 2 tbsp ea Urban Meadow olive oil
  • 1 ea large onion, finely chopped
  • 2 ea carrots, peeled and sliced
  • 2 ea cloves garlic, minced
  • 2 tbsp ea Urban Meadow all-purpose flour
  • 1.5 cups ea red wine
  • 2 cups ea beef broth
  • 2 tbsp ea Urban Meadow tomato paste
  • 3 ea sprigs fresh thyme
  • 2 ea bay leaves
  • 1 lb ea small mushrooms, trimmed
  • 1 ea pkg frozen pearl onions, peeled
  • Urban Meadow salt and pepper ea to taste
  • Chopped fresh parsley ea to garnish