Boeuf Bourguignon (Beef Burgundy--French Beef Stew)

Who's ready for a new recipe to try just in time for fall??! It's basically a thick beef stew that is usually served over mashed potatoes, rice, or polenta and originated in the Burgundy region of France. It is typically associated with Julia Child, however I did watch the video of her making it and didn't really like the method she used. There are many different ways to make this and ultimately it's whatever you like. I compared many different styles and ended up (like always!) just piecing together my favorites from each recipe and making my own! It turned out so delicious and hearty--the whole family loved it.

So here is my version of classic boeuf bourguignon! It starts on the stovetop and ends in the oven, so be sure to use an oven safe pot to cook it in (you want to stay in the same pot to keep all the yummy flavors that build!). Also this recipe is intended for 6-8+ servings, so unless you want a bunch of leftovers you can always cut it in half!

*Feel free to omit/substitute the veggies for what you have or don't like. I used carrots and herbs from my garden, but in the words of Ina Garten--if you don't have those, store bought is fine. 😂

Ingredients:

1/2 lb bacon

2lb beef roast (I used bottom round due to cost, typically chuck is used)

1/2 lb carrots

2 onions

2 stalks celery

2c sliced mushrooms

2tbs minced garlic

Sprigs of fresh thyme and rosemary(or 1tbs each dried)

2 bay leaves

2c red wine (I used Merlot)

2 cans beef broth

3tbs butter

2tbs flour

2tbs tomato paste

S/P

Step 1: heat your oven safe pot on medium and dice your bacon. Cook it until crispy and fat is rendered. Remove with slotted spoon onto a plate.

Step 2: cut your beef roast into approx 1-2" chunks, removing large pieces of fat. Add beef in batches to pot with bacon grease, sprinkle s/p and sear each side for a few minutes till browned. Don't crowd the pot with the pieces. Remove with slotted spoon onto plate with the bacon.

Step 3: chop your veggies! Keep the carrots and celery around the same size. Add them to the pot and cook for about 5 min, then add garlic.

Step 4: get your wine and herbs ready! After veggies are seared, add the wine and deglaze the pot. While you are doing that....

Step 5: heat up a separate skillet with the butter and brown your sliced mushrooms. Sprinkle with a bit of salt and saute about 5-7 minutes. Add them to the pot.

Step 6: sprinkle the flour onto the beef and bacon and stir to cover them, then add meat and juices on the plate into the pot. Throw the herbs in as well.

Step 7: stir in your tomato paste, then add the beef broth and start preheating your oven to 325°. Adjust your racks so the pot will fit easily in the oven!

Step 8: put on the lid and pop it in the oven! The hard work is done, now you just let it simmer for 2-3hr until the meat is tender and the liquid has reduced to a nice thick sauce. You can remove the lid for the last 30+ minutes if you want it to thicken more. Use that time to prepare the mashed potatoes/rice/polenta you want to serve it over.

So good!! The sauce is so hearty and delicious, and the complex flavors will really impress. Let me know in the comments of you make this and how you liked it!

**PRO TIP: you can spoon the rest of your unused tomato paste into a baggie and freeze for later! Just break off a chunk and use what you need. No waste!