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Beef Bourguignon

If you want to impress guests - this is the meal to cook. A rich sauce, melt in your mouth beef, and soft tender vegetables make this a hearty meal. Serve with some garlic mashed potatoes on the side, and you have a restaurant quality meal at home.

Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes

Ingredients

  • 4-5 slices bacon chopped
  • 1.5 lbs beef chuck, cut into cubes
  • 2 cups chicken broth
  • 1 cup red wine (I like Cabernet Sauvignon)
  • 1/2 cup strained tomatoes
  • 1/4 cup soy sauce preferably low-sodium
  • 3 cloves garlic minced
  • 4 medium carrots diced
  • 1 med onion diced
  • 2-3 sprigs fresh thyme
  • 2 tbsp cornstarch for thickening

Garlic Mashed Potatoes

  • 4 med red potatoes washed and diced
  • 2 tbsp butter
  • 2 tbsp milk
  • 1 tsp garlic powder

Instructions

  1. In a Dutch oven on medium heat, add the bacon slices and cook until cripsy. Remove from the pot, reserve 1 tbsp of bacon grease and drain the rest. Sear the beef on each side until golden brown (about 2-3 minutes). Remove from the pan and let rest on a plate.

  2. Add the red wine to the Dutch oven, and simmer until reduced. Scrape down all the brown bits in the pot. Add the chicken broth, tomato sauce, and soy sauce.

  3. Add the garlic, onions, thyme, and carrots to the pot. Give it a good stir, put a lid on your Dutch oven, and reduce the heat to low. Stir every half hour or so. Cook until the beef is fork tender and easy to pull apart. About 2.5 hours. At this point remove the stems from the thyme. All the leaves will be mixed in with the stew, and you will be left with just the stems. They are easy to find and remove.

  4. Once the stew is done cooking, keep it on low heat to thicken your sauce. Make sure the sauce is bubbling. In a bowl, add 2 tbsps of cornstarch mixed with 2 tablespoons cold water. Be sure to thoroughly mix the water with the starch to prevent lumps. Add it to the stew, and stir until thickened and bubbly.

For the garlic mashed potatoes:

  1. About 25 minutes before you're ready to serve the stew, wash and dice the potatoes and place in a pot to boil for 15 minutes or until potatoes are tender. Remove from the heat, add the butter, milk and garlic powder and mash until smooth. 

Recipe Notes

This meal also works as a great Crockpot meal as well. Follow the instructions the same up until adding the chicken broth, tomato sauce and soy sauce to the pan. Instead add them to the crock pot and carry on from there. Cook on low for 6-8 hours. 

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