Beef Bourguignon

Ingredients

• Burgundy wine (3 cups)
• onions (2 )
• carrots (2 )
• brandy (2 tablespoons)
• garlic (1 clove)
• black peppercorns (10 )
• salt (1 teaspoon)
• fresh parsley (1 )
• bay leaf (1 )
• cubed beef chuck roast (2 pounds)
• olive oil (4 tablespoons)
• bacon (0.25 pound)
• onions (2 )
• all-purpose flour (3 tablespoons)
• garlic (2 cloves)
• tomato paste (1 tablespoon)
• beef broth (1 (10.5 ounce) can)
• salt and pepper (0 )
• butter (4 tablespoons)
• fresh mushrooms (1 pound)

Instructions

1. For the marinade: Mix wine, sliced onions, carrots, brandy, garlic, peppercorns, salt, parsley, and bay leaf in a large glass or ceramic bowl. Add beef and toss to evenly coat; cover the bowl with plastic wrap and marinate in the refrigerator for 2 days.
2. For the bourguignon: Preheat the oven to 300 degrees F (150 degrees C).
3. Strain beef from the marinade and shake off excess; pat dry with paper towels. Strain vegetables and set aside; reserve marinade. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add beef in batches; cook until browned on all sides. Transfer browned beef into a separate medium bowl; set aside.
4. Add bacon to the same skillet; cook and stir until lightly browned. Transfer bacon to the bowl with browned beef. Drain the skillet and return it to the heat. Pour 1 cup of reserved marinade into the skillet; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Return this liquid to the reserved marinade.
5. Heat remaining 2 tablespoons oil in the same skillet. Add chopped onions; cook and stir until just tender, about 2 to 3 minutes. Stir in reserved onions and carrots from the marinade; mix well, then use a slotted spoon to transfer vegetables into the bowl with beef.
6. Return the skillet to the heat; stir flour in pan drippings until browned, about 1 or 2 minutes. Stir in garlic and tomato paste until combined. Add beef broth, remaining reserved marinade, salt, and pepper. Bring to a boil, whisking to remove any flour lumps; pour over beef mixture in the bowl. Transfer beef mixture into a casserole or baking dish.
7. Cook in the preheated oven until beef is tender, about 3 hours; stir occasionally and add water if needed.
8. About 10 minutes before serving, melt butter in a skillet over medium-high heat. Add mushrooms and sauté until lightly browned, about 5 to 7 minutes; stir mushrooms into beef mixture until well combined.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 458
• fat: 29 g
• sats: 11 g
• carbs: 14 g
• fibre: 3 g
• protein: 20 g
• salt: 0 g