Recipes from the Grapevine Cottage
Recipes --> Main Courses --> Beef Bourguignon
Linda found this recipe in a soup cookbook, but we decided we wanted it to be more of a stew and didn’t use all the chicken broth that was called for. It was delicious over mashed potatoes and would also be good over noodles.
Serves 4 - 6
2 tablespoons rendered bacon fat
2-1/2 pounds beef chuck roast, cut into 1-inch cubes
freshly ground black pepper
2 tablespoons butter, divided
2 cups of sliced white mushrooms
1 medium onion, diced
2 cloves of garlic, minced
2 cups red wine - We used a Rhône blend
3 cups of chicken broth, more or less depending on how thick you like it
2 tablespoons tomato paste
4 large carrots, cut into 1-inch pieces
1 thyme sprig
1 bay leaf
In a large pot, heat the bacon fat in medium-high heat. Pat the meat dry, season with salt & pepper, then sear on all sides. Do not crowd the meat to get a good sear. The juice given up by the meat will really add flavor to the dish. In a separate pan, melt 1 tablespoon of butter, and then add garlic and onions. Sauté for a few minutes, and then add the mushrooms to brown, adding more butter if needed. Stir this mixture into the pan with the meat.
Add red wine and whisk in 3 cups of broth and tomato paste. Add the carrots, thyme and bay leaf. Generously season with salt & pepper. Cover and simmer over low heat for 2-1/2 to 3 hours. Remove thyme and bay leaf, adjust seasoning and serve.
February 16, 2022