- Level
- very easy
- Prep Time
- 30 mins
- Total Time
- 2 h 30 m
- Serves
- 4-6
Ingredients
- 1 tbsp
- olive oil
- 15 mL
- ½ lb
- Compliments applewood smoked bacon, diced
- 250 g
- 2 lb
- Sterling Silver chuck roast, cut into 1 inch (2½ cm) cubes
- 1 kg
- 1 lb
- carrots, peeled and cut into ¼ inch (⅔ cm) rounds
- 500 g
- 2
- yellow onions, chopped
- 2 tsp
- each kosher salt and pepper
- 10 mL
- 2
- garlic cloves, chopped
- 1
- bottle dry red wine, such as Pinot Noir
- 750 mL
- 2 cups
- beef broth
- 500 mL
- 1 tbsp
- tomato paste
- 15 mL
- 1 tsp
- fresh thyme leaves
- 5 mL
- 4 tbsp
- unsalted butter, room temperature, divided
- 60 mL
- 2 pkg
- Compliments White Sliced Mushrooms
- 454 g
- ½ lb
- whole pearl onions, peeled
- 250 g
- 2 tbsp
- all-purpose flour
- 30 mL
Directions
Step 1
Position rack in lower third of oven. Preheat your oven to 150°C (300°F).
Step 2
Heat oil in a large Dutch oven or oven-proof pot over medium heat. Add bacon. Cook, stirring occasionally, until lightly browned, about 10 mins. Remove bacon with a slotted spoon to a large plate.
Step 3
Arrange half of beef in a single layer in pot. Sear until brown on all sides, 3 to 5 mins. Transfer beef to plate with bacon, and repeat with remaining beef. Set aside.
Step 4
Add carrots, yellow onions, salt and pepper to pot. Cook, stirring occasionally, until onions are lightly browned, 10 to 15 mins. Add garlic and cook for 1 more min.
Step 5
Return beef and bacon to pot, along with any juices. Pour in wine, broth, tomato paste and thyme. Stir to combine. Bring to a simmer, then cover pot with a tight-fitting lid and transfer to oven.
Step 6
Roast until beef and vegetables are very tender when pierced with a fork, about 1 hr 15 mins.
Step 7
Meanwhile, melt 2 tbsp (30 mL) butter in a large frying pan over high heat. Add mushrooms and pearl onions. Cook, stirring occasionally, until vegetables are lightly browned, about 10 mins. Set aside.
Step 8
Remove pot from oven and place on stovetop over low heat. Stir remaining 2 tbsp (30 mL) butter with flour in a small bowl until a smooth paste forms. Stir into stew, along with mushrooms and pearl onions. Bring to a boil, then reduce heat to low. Simmer for 15 mins. Season with salt to taste, if desired.
Step 9
Serve beef bourguignon with mashed potatoes, if desired.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1/6 of the recipe)
- Calories:
- 510
- Fat:
- 28 g
- Saturated Fat:
- 12 g
- Carbs:
- 19 g
- Fibre:
- 4 g
- Sugar:
- 8 g
- Cholesterol:
- 115 mg
- Protein:
- 39 g
- Sodium:
- 1270 mg
