Easy Classic Beef Bourguignon Recipe
A warming, filling and delicious beef stew meal for the whole family.
5 slices bacon, chopped
1 cup chopped yellow or white onions
1/4 cup finely chopped celery
2 pounds beef chuck, cubed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons dried parsley
1/2 teaspoon dried thyme
1/4 teaspoon dried crushed rosemary
1/16 teaspoon ground allspice
1 tablespoon all-purpose flour
1 teaspoon tomato paste
1 1/2 cups mushrooms, halved
1 cup burgundy, or dry red wine
1 cup beef stock
several sprigs fresh thyme (or parsley) - to garnish
In a large saucepan over high heat, cook the bacon until it turns crisp.
Transfer the bacon to a paper-towel-lined plate to drain.
Pour all but 2 tablespoons of bacon grease from the pan.
Sautee the onions, and celery in the bacon grease for 5 minutes, until the vegetables turn soft.
Transfer them to a bowl with a slotted spoon and set it aside for a moment.
Season the beef with the salt and pepper and brown it in the remaining bacon grease.
Once all sides of the beef are browned, sprinkle the parsley, thyme, rosemary, allspice, and flour over the beef.
Stir in the tomato paste and cook the spiced beef for 1 minute.
Add the mushrooms, cooked vegetables, crisped bacon, wine, and beef stock into the pan with the beef, and then cook the mixture over low heat, covered, for 1 hour and 15 minutes.
You will know it is done with the beef is tender.