By Josiah John
Preheat your oven to 350°F (175°C).
Cut the beef chuck into bite-sized pieces. Season generously with salt and pepper.
In a large oven-proof pot or Dutch oven, heat 1 tbsp of olive oil over medium-high heat. Sear the beef pieces until browned on all sides, then remove them from the pot.
In the same pot, add pearl onions (or chopped yellow onion), garlic, and cremini mushrooms. Sauté until the onions are translucent and mushrooms are browned, about 5-7 minutes.
Pour in 1/2 cup of red wine to deglaze the pot, scraping up any brown bits from the bottom.
Return the beef to the pot, and add 1 cup of beef stock, thyme, and a bay leaf. Bring to a simmer, cover, and then transfer to the preheated oven. Cook for 1 hour.
While the bourguignon is cooking, peel and dice the potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and mash with 2 tbsp of butter or milk, adding more if needed for desired creaminess. Season with salt and pepper.
Peel and slice the carrots. In a separate pan, heat a small amount of olive oil over medium heat. Add the carrots and cook until they are tender and slightly caramelized, about 10 minutes. Season with salt and pepper.
After 1 hour, remove the bourguignon from the oven. Check the seasoning and adjust with salt and pepper if necessary.
Serve the beef and mushroom bourguignon alongside creamy mashed potatoes and braised carrots.
How did this recipe turn out? Let others know!
to rate this recipe
By Josiah John
This French Main Course Beef recipe is ready in 1 hour 45 minutes and features Beef chuck, Cremini mushrooms, Red wine and other delicious ingredients. Contains 650 calories total.
Preheat your oven to 350°F (175°C).
Cut the beef chuck into bite-sized pieces. Season generously with salt and pepper.
In a large oven-proof pot or Dutch oven, heat 1 tbsp of olive oil over medium-high heat. Sear the beef pieces until browned on all sides, then remove them from the pot.
In the same pot, add pearl onions (or chopped yellow onion), garlic, and cremini mushrooms. Sauté until the onions are translucent and mushrooms are browned, about 5-7 minutes.
Pour in 1/2 cup of red wine to deglaze the pot, scraping up any brown bits from the bottom.
Return the beef to the pot, and add 1 cup of beef stock, thyme, and a bay leaf. Bring to a simmer, cover, and then transfer to the preheated oven. Cook for 1 hour.
While the bourguignon is cooking, peel and dice the potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and mash with 2 tbsp of butter or milk, adding more if needed for desired creaminess. Season with salt and pepper.
Peel and slice the carrots. In a separate pan, heat a small amount of olive oil over medium heat. Add the carrots and cook until they are tender and slightly caramelized, about 10 minutes. Season with salt and pepper.
After 1 hour, remove the bourguignon from the oven. Check the seasoning and adjust with salt and pepper if necessary.
Serve the beef and mushroom bourguignon alongside creamy mashed potatoes and braised carrots.
Calories per Serving: 650
Your Rating:
