Boeuf Bourguignon

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat an oven to 350 F.

Step 2

Cook the bacon, stirring occasionally. Use a slotted spoon to remove the bacon from the pan and set aside.

Step 3

Season the beef with salt and pepper. Increase the heat on the dutch oven to medium-high and sear the beef on all sides. Do this in batches to prevent steaming the beef. Remove from the pan and set aside.

Step 4

Decrease the heat to medium and add 2 tablespoons of the butter. Add the chopped onions and carrots to the pot and sauté for 2-3 minutes, stirring often. Add the chopped garlic and cook for another minute. Then, add the tomato paste and cook for 2-3 minutes, stirring often until the paste has darkened in color. Sprinkle the flour over the top and stir well to incorporate. Cook for another 2-3 minutes.

Step 5

Add the wine to the pot and use a wooden spoon to release the fond (browned bits) from the bottom of the pot. Add in the water and beef bouillon and bring to a simmer. Add the beef and bacon back to the pot, along with the thyme and bay leaves. Cover the pot and transfer to the oven. Cook for 3 1/2 - 4 hours until the beef is very tender. If using onions and mushrooms, add them in after cooking for 3 hours.