Rustic
Beef Bourguignon
Servings
6
Ready In:
2-3 Hours
Good For:
Dinner
About this Recipe
Experience the rich, hearty flavors of a classic Rustic Beef Bourguignon crafted with succulent boneless beef rib roast. Slow cooked in a robust red wine sauce, this dish is bursting with tender beef, aromatic vegetables, and fresh herbs.
Perfect for special occasions or a cozy family dinner, offering a taste of French countryside cooking right at home.
INGREDIENTS:
- 2 pounds Beef Beef Rib Roast, cut into 2-inch cubes
- 4 cups Red Wine (preferably Burgundy or Pinot Noir)
- 2 cups Beef Broth
- 4 slices Applewood Bacon, diced
- 3 Tablespoons Extra Virgin Olive Oil
- 2 medium White Onions, chopped
- 2 Tablespoons Tomato Paste
- 3 medium Carrots, sliced
- 2 cloves Garlic, minced
- 8 ounces White Mushrooms, sliced
- 2 Tablespoons Tomato Paste
- 2 teaspoons Fresh Thyme Leaves (or 1 teaspoon Dried Thyme)
- 2 Bay Leaves
- Salt and Pepper, to taste
- 2 Tablespoons All-Purpose Flour (optional, for thickening)
- Fresh Parsley, chopped (for garnish)
Step 1
In a large bowl, combine the cubed boneless beef rib roast and red wine. Cover and refrigerate for at least 4 hours or preferably overnight in the refrigerator. This will enhance the flavor and tenderness of the meat.
Step 2
In a large Dutch oven or heavy pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
Step 3
Remove the beef from the marinade (reserve the marinade) and pat it dry with paper towels. Season with salt and pepper. In the same pot, heat olive oil over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Once browed, transfer the beef to a plate.
Step 4
In the same pot, add the chopped onions, carrots, and minced garlic. Sauté for about 5 minutes until the onions are translucent. Stir in the tomato paste, thyme, bay leaves, and flour, cooking for another 2 minutes.
Step 5
Return the browned beef and bacon to the pot. Pour in the reserved marinade and beef broth, stirring to combine. Bring to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 2 to 2.5 hours until the beef is tender.
Step 6
About 30 minutes before serving, add the sliced mushrooms to the pot. Stir gently to combine, and continue to simmer until the mushrooms are cooked and the flavors meld together.
Step 7
Once the beef is tender and the sauce has thickened, taste and adjust seasoning with salt and pepper, if needed. Remove the bay leaves before serving. Garnish with chopped parsley and serve hot.
SERVING SUGGESTIONS
Serve with crusty bread, mashed potatoes, or over egg noddles for. asatisfying meal.
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