Ingredients

The following ingredients have 4 Servings
  • 8 strips of chopped up bacon
  • 3 pounds of beef round trimmed of fat and cut into 1 1/2” to 2” cubes
  • ½ cup + 4 tablespoons all-purpose flour
  • 1 ½ cups Bordeaux or cote du Rhone wine
  • 6 cups beef stock
  • 2 bay leaves
  • 10 sprigs of fresh thyme
  • 1 small bunch of parsley
  • 2 tablespoons olive oil
  • 4 stalks celery cut into 1” pieces
  • 4 peeled carrots cut into 1” pieces
  • 1 peeled and large diced yellow onion
  • 2 finely minced cloves of garlic
  • 3 cups button mushrooms
  • 2 pounds boiled baby potatoes tossed in butter (salt and pepper)
  • sea salt and pepper to taste

Instruction

  • In a large dutch oven pot over medium heat add in the bacon and cook until crispy brown. Set the bacon lardons aside.
  • While the bacon is cooking, in a small bowl mix together ½ cup of flour with salt and pepper and lightly dredge the cubed beef in it.
  • Immediately add the beef to the pot with the bacon fat and sear until golden brown on all sides, about 6-8 minutes. It’s ok to do in batches.
  • Remove the meat and add 4 tablespoons of flour to the leftover bacon fat in the pot until a roux is formed.
  • Add the beef back in and add the wine and cook over low heat. The mixture should get very thick.
  • Add the beef stock, bay leaves, thyme, parsley, cooked bacon and salt and pepper. Mix, cover and simmer on low heat for 2 hours.
  • With about 45 minutes left in the cooking process add the oil to a large saute pan over medium high heat.
  • Add in the celery, carrots, onions, garlic and mushrooms and caramelize the vegetables until browned, about 6-8 minutes.
  • Transfer the vegetables to the dutch oven pot, cover and cook for 35 minutes more.
  • To serve garnish the Boeuf Bourguignon with chopped parsley and serve alongside boiled, buttered and seasoned baby potatoes.