How To Make Next level Beef Bourguignon
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Serves:
Ingredients
- 2 pounds beef chuck, cut into 2-inch cubes
- 4 slices bacon, chopped
- 1 onion, diced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 cups red wine (such as Burgundy or Pinot Noir)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 1 tablespoon butter
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Instructions
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Preheat the oven to 325°F (165°C).
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In a large Dutch oven or oven-safe pot, cook the bacon over medium heat until crispy. Remove the bacon, leaving the fat in the pot.
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Season the beef cubes with salt and black pepper. Brown the beef in the bacon fat until well-browned on all sides. Remove the beef from the pot and set aside.
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In the same pot, add the onion, carrots, and garlic. Cook until the vegetables are softened.
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Return the beef to the pot and sprinkle with flour. Stir well to coat the beef and vegetables with the flour.
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Add the red wine, beef broth, tomato paste, thyme, and bay leaf. Stir to combine.
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Cover the pot and transfer it to the preheated oven. Cook for 2 hours or until the beef is tender.
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Remove from the oven and stir in the butter. Season with additional salt and black pepper, if needed.
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Serve hot, garnished with crispy bacon and fresh parsley.
Nutrition
- Calories : 408kcal
- Total Fat : 18g
- Saturated Fat : 7g
- Cholesterol : 110mg
- Sodium : 454mg
- Total Carbohydrates : 11g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 41g
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