Beef Bourguignon

Name: Beef Bourguignon
Prep time: 1 h
Total time: 1 h 30 min
Yield: 6
Ingredients: 4 slices thick-cut bacon, chopped; 1 boneless beef chuck roast (about 2 1/2 lb), cut into 1-inch chunks; 5 tablespoons Gold Medal™ all-purpose flour; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 lb carrots, peeled and sliced (2 1/2 cups); 1 large yellow onion, chopped (2 cups); 8 oz white button mushrooms, rinsed and halved; 2 cloves garlic, finely chopped; 1 tablespoon (from 6-oz can) Muir Glen™ organic tomato paste; 1 1/2 cups Pinot Noir; 1 1/2 cups Progresso™ beef flavored broth (from 32-oz carton); 2 sprigs fresh thyme; 2 tablespoons butter, softened

44 Ratings

6 Comments

Kitchen Tested

Prep 60 min
Total 1 hr 30 min
Servings 6

This classic beef dish is the quintessential comfort food, and all you have to do is combine an inexpensive cut of beef with carrots, onions and mushrooms, then simmer everything in wine and broth until they are delicious. Bon appétit! MORE+ LESS-

By Tablespoon Kitchens

Updated October 5, 2016

Make with

Progresso Broth

Ingredients

slices thick-cut bacon, chopped

boneless beef chuck roast (about 2 1/2 lb), cut into 1-inch chunks

tablespoons Gold Medal™ all-purpose flour

teaspoon salt

1/2

teaspoon black pepper

lb carrots, peeled and sliced (2 1/2 cups)

large yellow onion, chopped (2 cups)

oz white button mushrooms, rinsed and halved

cloves garlic, finely chopped

tablespoon (from 6-oz can) Muir Glen™ organic tomato paste

1 1/2

cups Pinot Noir

1 1/2

cups Progresso™ beef flavored broth (from 32-oz carton)

sprigs fresh thyme

tablespoons butter, softened

Steps

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1

Heat 5-quart Dutch oven over medium heat. Add bacon; cook 8 to 10 minutes or until just crisp. Using slotted spoon, transfer to paper towel-lined plate; set aside. Reserve drippings in Dutch oven. Toss beef with 2 tablespoons of the flour; season with salt and pepper. Increase heat to medium-high. Working in two batches, brown beef cubes in drippings 2 to 3 minutes, turning to brown on all sides. Reserve on plate with bacon. Repeat with remaining beef cubes.
2

Add carrots and onion to Dutch oven; cook 6 to 8 minutes, stirring occasionally, until onions are softened. Stir in mushrooms and garlic; cook about 1 minute or until garlic is fragrant. Add tomato paste; stir to coat vegetables. Add wine, broth, thyme sprigs, beef and bacon. Heat to simmering. Reduce heat to medium-low; cover and cook 55 to 60 minutes or until beef and carrots are tender.
3

Remove thyme sprigs. In small bowl, mix remaining 3 tablespoons flour and softened butter; mash with fork to form a paste. Beat butter mixture into wine mixture in Dutch oven with whisk. Simmer about 3 minutes, beating continuously, until paste is completely dissolved and broth has thickened.

Expert Tips

Save the remaining tomato paste by scooping it in 1-tablespoon amounts on parchment paper-lined cookie sheet, and freezing. Once frozen, toss them in a resealable food-storage plastic bag in the freezer, and use within 6 months.
Serve with mashed potatoes, buttered noodles or rice.