BEEF BOURGUIGNON

I have a cooking bucket list as well and this bourguignon looks delicious! I need to come over to your house when you are making something off of your bucket list! Yum!


BEEF BOURGUIGNON

INGREDIENTS
MARINADE:

  • 1 large onion quartered
  • 2 carrots peeled and halved
  • 2 ribs celery halved
  • 5 cloves garlic smashed
  • 1 bottle Pinot Noir wine (750ml)
  • 3 leaves fresh bay
  • 4 lbs beef chuck roast cut into 1/2 inch cubes


BEEF BOURGUIGNON:

  • 2 Tbsp extra-virgin olive oil to coat pan
  • 1/2 cup all-purpose flour
  • 8 slices of bacon diced
  • 2 cups frozen pearl onions
  • 2 carrots, peeled and chopped into 1 inch pieces
  • 2 ribs celery diced
  • 2 cloves garlic finely minced
  • 1/4 cup tomato paste
  • 2 cups Pinot Noir wine (the reserved marinade)
  • 4 cups beef stock , plus more as needed
  • 3 bay leaves
  • 5 sprigs of fresh thyme
  • 1 lb pound cremini mushrooms halved
  • 1 lb red potatoes , halved
  • 1 tsp salt, or more, to taste


INSTRUCTIONS
MARINADE:

  1. Combine the onion, carrots, celery, garlic, bay leaves, and wine in a large bowl or container. Add the beef, cover, and let sit in the refrigerator overnight.

BEEF BOURGUIGNON:




  1. Remove the beef from the marinade. Strain the veggies and bay leaves from the wine and discard, but reserve the wine.
  2. Preheat the oven to 350 F degrees.
  3.  get the full instructions @ thechunkychef.com

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