Beef Bourguignon with Red Wine, Mushrooms, and Bacon
Beef Dishes
This classic French dish combines tender beef cooked in red wine with savory bacon and earthy mushrooms for a rich and flavorful meal that’s perfect for a special occasion or cozy night in.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 6 slices bacon, diced
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 8 ounces of mushrooms, sliced
- 2 tablespoons butter
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour
- Chopped fresh parsley, for garnish
Instructions
Preheat oven to 350°F.
In a large Dutch oven or oven-safe pot, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
Season beef with salt and pepper, then add to the pot in batches and brown on all sides. Remove with a slotted spoon and set aside.
Add onion, carrot, and garlic to the pot and sauté until softened, about 5 minutes.
Stir in tomato paste, thyme, and bay leaf, and cook for 1 minute.
Add red wine and beef broth, and bring to a simmer. Return beef and bacon to the pot.
Cover and transfer to the oven. Cook for 2-2.5 hours, or until beef is tender.
About 20 minutes before the beef is done, melt butter in a skillet over medium heat. Add mushrooms and cook until browned and tender, about 10 minutes.
Remove beef from the oven and discard bay leaf. Sprinkle flour over the top and stir to combine.
Add sautéed mushrooms to the pot and return to the oven for another 15-20 minutes, or until the sauce has thickened.
Serve hot, garnished with chopped parsley.
This elegant beef bourguignon with red wine, mushrooms, and bacon is a show-stopping dish that’s perfect for any special occasion.
