Easy Beef Bourguignon

This is the speedy, easy version of boeuf Bourguignon, the classic French slow-cooked beef dish. Delicious over cooked egg noodles or mashed potatoes. Leftovers taste great as well - just reheat on the stove.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 35 mins
• Calories: 582 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1 cup dry red wine
• 2 tablespoons tomato paste
• ½ cup chopped fresh flat-leaf parsley
• 1 (8 ounce) package sliced baby portobello mushrooms
• 2 cups reduced-sodium beef broth
• 2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
• 4 slices thick-cut hickory smoked bacon, cut into small cubes
• 1 medium white onion, cut into 1/2-inch dice
• 1 pound carrots, cut diagonally into 1/2-inch slices

Recipe Instructions

Step 1

Toss together beef pieces, salt, and pepper in a medium bowl; set aside.

Step 2

Cook bacon in a Dutch oven over medium-high heat until fat is rendered and bacon is beginning to brown, 7 to 8 minutes. Add seasoned beef to bacon and cook, stirring often, until well browned, 7 to 8 minutes. Add onion and cook, stirring often, until beginning to soften, 2 to 3 minutes. Add garlic and cook, stirring constantly, for 1 minute.

Step 3

Add mushrooms and tomato paste to mixture and cook, stirring occasionally, for 4 minutes. Stir in broth, wine, and carrots and bring mixture to a boil. Reduce heat to low. Cover and cook for 40 to 45 minutes or until beef is fork-tender.

Step 4

Uncover and remove 1/2 cup broth to a 1-cup glass measuring cup. Whisk in flour until completely combined and smooth. Stir flour mixture back into beef mixture and stir constantly until thickened slightly, 4 to 5 minutes. Sprinkle with chopped parsley and serve immediately.