Main Dish

Braised Beef Burgundy Stew Recipe

Braised Beef Burgundy Stew Recipe

You should try this amazing beef burgundy stew(aka beef burgundy), it is hearty, refreshing, and delicious with a unique blend of beef, mushrooms, carrots, and red wine. This gonna be the perfect beef stew you can have.

Ingredients for this Recipe:

  • 2 lbs. beef chuck, cut into 1-inch pieces
  • 6 slices thick-cut bacon, diced
  • 8 oz. white mushrooms, roughly chopped
  • 2 large carrots, sliced diagonally
  • 1 small red onion, chopped
  • 1 cup frozen pearl onions
  • 3 cup dry red wine
  • 1½ cup beef broth
  • 3-4 garlic cloves, minced
  • 3 tbsp almond flour
  • 1 tbsp tomato paste
  • 2 bay leaves
  • 4 sprigs of fresh thyme
  • 1/4 cup fresh parsley, chopped
  • Sea salt and black pepper, to taste

How to Make Braised Beef Burgundy Stew:

Step 1:

Place top oven rack in the center position and pre-heat oven to 325°F.

Step 2:

Heat a large Dutch oven over medium heat. Add bacon and cook, stirring occasionally, until crispy, approximately 4-5 minutes. Transfer bacon to a plate lined with paper towels and blot off excess grease. Set aside.

Step 3:

Drain and discard all but 1 tablespoon bacon grease from the Dutch oven. Add beef chunks and season with salt and black pepper, to taste. Cook, stirring occasionally until browned on all sides, approximately 4-5 minutes. Remove beef and transfer to the same plate with the bacon. Set aside.

Step 4:

Add red onion, pearl onions, carrots, and garlic. Cook, stirring occasionally, until the veggies become fragrant and translucent, approximately 4-5 minutes.

Step 5:

Add mushrooms and sprinkle with almond flour. Cook, stirring frequently, for 1-2 minutes or until the mixture starts to thicken.

Step 6:

Return bacon and beef to the Dutch oven. Add tomato paste, red wine, beef broth, bay leaves, and fresh thyme. Season with additional salt and black pepper, to taste, and stir to combine.

Step 7:

Increase heat to medium-high and bring to a gentle boil, stirring occasionally. Remove from heat, cover, and transfer Dutch oven into the preheated oven. Cook for 2½ to 3 hours, stirring every 40-50 minutes.

Step 8:

Remove from oven and discard bay leaves and thyme sprigs. Serve immediately topped with fresh chopped parsley, if desired. Enjoy!

Slow cooker beef bourguignon recipe

Other Beef Recipes :

Beef tenderloin roast – Rosemary Garlic Roast Beef Tenderloin

Beef Chili recipe – Paleo Ground Beef Chili with Mushroom

Beef stew recipe – Classic Beef Stew Recipe

Roasted Beef tenderloin recipe – Roasted Beef Tenderloin with Olive Tapenade

Braised Beef Burgundy Stew Recipe

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Dinner French
Serves: 5
Prep Time: 15 minutes Cooking Time: 3 - 3½ hours Total Time: 3 - 3½ hours

Braised beef burgundy stew recipe with mushrooms. carrots and red wine, super delicious and hearty, perfect beef stew for the dinner. Enjoy!

Ingredients

  • 2 lbs. beef chuck, cut into 1-inch pieces
  • 6 slices thick-cut bacon, diced
  • 8 oz. white mushrooms, roughly chopped
  • 2 large carrots, sliced diagonally
  • 1 small red onion, chopped
  • 1 cup frozen pearl onions
  • 3 cup dry red wine
  • 1½ cup beef broth
  • 3-4 garlic cloves, minced
  • 3 tbsp almond flour
  • 1 tbsp tomato paste
  • 2 bay leaves
  • 4 sprigs of fresh thyme
  • 1/4 cup fresh parsley, chopped
  • Sea salt and black pepper, to taste

Instructions

1

Place top oven rack in the center position and pre-heat oven to 325°F.

2

Heat a large Dutch oven over medium heat. Add bacon and cook, stirring occasionally, until crispy, approximately 4-5 minutes. Transfer bacon to a plate lined with paper towels and blot off excess grease. Set aside.

3

Drain and discard all but 1 tablespoon bacon grease from the Dutch oven. Add beef chunks and season with salt and black pepper, to taste. Cook, stirring occasionally until browned on all sides, approximately 4-5 minutes. Remove beef and transfer to the same plate with the bacon. Set aside.

4

Add red onion, pearl onions, carrots, and garlic. Cook, stirring occasionally, until the veggies become fragrant and translucent, approximately 4-5 minutes.

5

Add mushrooms and sprinkle with almond flour. Cook, stirring frequently, for 1-2 minutes or until the mixture starts to thicken.

6

Return bacon and beef to the Dutch oven. Add tomato paste, red wine, beef broth, bay leaves, and fresh thyme. Season with additional salt and black pepper, to taste, and stir to combine.

7

Increase heat to medium-high and bring to a gentle boil, stirring occasionally. Remove from heat, cover, and transfer Dutch oven into the preheated oven. Cook for 2½ to 3 hours, stirring every 40-50 minutes.

8

Remove from oven and discard bay leaves and thyme sprigs. Serve immediately topped with fresh chopped parsley, if desired. Enjoy!

You Might Also Like

No Comments

Leave a Reply