Beef Bourguignon



3 to 4 pounds, boneless beef chuck roast

salt and freshly ground pepper

2 tablespoons olive oil or vegetable oil

4 slices bacon

2 cloves garlic, minced

1 750 mL bottle red wine,

Note substitute wine with beef broth.

2 cups beef broth

1 tablespoon tomato paste

1 sprig fresh thyme,

or 1/2 teaspoon dried

8 ounces baby carrots

Or 4 to 5 large carrots, peeled and chopped

8 ounces mushrooms

1 white onion coarsely chopped


Preheat your oven to 300.

Salt and pepper on both sides of beef.

Heat olive oil in a Dutch oven until hot.

Add the beef and brown on one side, about 5 minutes.

Turn beef and cook until the other side is brown.

Transfer the beef to a plate.

Add the bacon to the pot and cook until crisp, transfer to plate with beef.

Stir in garlic, saute until fragrant, about 30 seconds.

Pour in wine, stir, scraping up any browned bits from the bottom of the pot.

Add beef broth, tomato paste, thyme, 1/2 tsp salt, and 1/2 tsp pepper.

Bring to a boil; reduce heat to medium-high.

Cook uncovered for 10 minutes.

Return beef and bacon to the pot. Add carrots, mushrooms, and onion.

Cover and bake for 3 and 1/2 hours, turning the beef in the pot every 30 minutes.

Transfer the beef to a large bowl and shred.

Serve with vegetables. Enjoy!

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