Beef Bourguignon
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Cook time: 
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Serves: 8 servings
 
Ingredients
  • 8 oz pancetta, diced
  • 2 Tbsp extra-virgin olive oil
  • 4¼ lbs brisket, trimmed and cut into 1-inch pieces (yield ~3-3¼ lbs raw)
  • 1 tsp salt and pepper
  • 1 onion, sliced
  • 1 shallot, diced
  • 3 cloves garlic, minced
  • 3 Tbsp all-purpose flour
  • 2 Tbsp tomato paste
  • 1 (750 ml) bottle dry red wine
  • 2 cups beef stock
  • 5 sprigs of thyme, tied
  • 3 bay leafs
  • 1 lb crimini mushrooms, sliced
  • 30 cipollini onions (I used frozen pearl onions)
Instructions
  1. Preheat oven to 325 degrees F.
  2. Heat a large Dutch oven over medium heat and add pancetta; stir occasionally, until rendered and browned. Remove pancetta using a slotted spoon and set aside.
  3. Add beef cubes to rendered pancetta fat and brown on all sides. Season with kosher salt and fresh cracked black pepper. Remove from Dutch oven and set aside.
  4. Add olive oil to pan and once hot, sauté the sliced onion until golden in color. Add the diced shallot and crushed garlic. Cook for 1-2 minutes.
  5. With a wooden spoon, scrape up browned bits on the bottom of the Dutch oven. Next, add the browned pancetta and beef back to the Dutch oven, sprinkle with flour and stir, cooking for several minutes. Add the tomato paste and stir to mix in.
  6. Pour the red wine and beef stock in mixing thoroughly. Place the bay leaves and tied thyme bundle in the pot and stir. Cover and place in oven to bake for 2 hours.
  7. After 2 hours, add the mushrooms and pearl/cipollini onions to the pot and stir to mix in. Cover and continue to bake for 2½ more hours.
  8. Before serving, remove the thyme stems and stir. Serve over mashed potatoes or as is.
Notes
Recipe from Kevin is Cooking - no changes other than brisket vs. stew beef
Recipe by Prevention RD at https://preventionrd.com/beef-bourguignon-weekly-menu/