Here in the US, we have Julia Child to thank for bringing this French classic to the masses. You might just be thinking to yourself, hey it’s just beef stew – how special could it be? Truth be told, I don’t have an answer for you but to say that, somehow, it is special.
Maybe it’s the full bottle of wine that goes into it lol
It’s one of those dishes that, if you have a little time, it’s fairly easy to whip up and it always impresses guests or makes for lots of yummy leftovers after a cozy Sunday night meal. In fact, Sunday is typically when I make this classic.
The recipe I’m sharing is heavily influenced by Julia Child’s – why mess with perfection – but I’ve tweaked a few things to make it even easier and keep it confined to one pot! So without further ado…here it is:
Mostly Classic Beef Bourguignon
- Dutch Oven
- 2.5 Pounds Chuck roast
- 8 Ounces Thick cut bacon
- 8 Ounces Sliced baby Bella mushrooms
- 1 Large Carrot
- 1 Small Sweet Onion
- 1 Bottle Red blend wine
- 5 Cloves Garlic Minced
- 2 Sprigs Fresh thyme
- 2 Tbsp All-purpose flour
- 1 Tbsp Tomato paste
- Cut chuck roast into 1-2 inch cubes, dry off with a paper towel, season with salt and pepper, then let sit at room temperature for 30 minutes.
- Heat the Dutch oven on the stove over medium heat and add in the bacon chopped into small strips. Cook until just crispy then transfer to a paper towel lined plate. Leave the grease in the pan!
- Add the meat cubes in a single layer in the pan and cook, turning until browned on each side. You might need to do this in a couple batches, just transfer the browned meat to another plate lined with paper towels.
- Preheat the oven to 350 degrees F. Once all the meat is browned, add in mushrooms and cook for 5 minutes then add in finely chopped onion. Cook until both are browned and carmelized. Add the flour and stir until everything is coated.
- Add in carrot and cook another 5 minutes then add in tomato paste and thyme. Combine then add in the bottle of wine. Add the bacon and the meat and stir to combine.
- Put the lid on the Dutch oven and place the whole thing in the oven for 1.5-2 hours, until the meat is tender. I like to check on it every 30 minutes or so to stir it up and make sure nothing gets stuck to the bottom.
- Serve with crusty bread or, my fav, mashed potatoes!
- Special Note – if the liquid is too thin for your liking, add a corn starch slurry into the pot. Just combine 1 tbsp corn starch and 1/3 cup water and make sure to stir it in so it’s evenly distributed. I like my stew to be more like gravy so I tend to do this most times I make it.