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One-Pot French Beef and Mushroom Bourguignon
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 4 slices bacon, chopped
  • 8 ounces cremini mushrooms, quartered
  • 3 carrots, sliced into rounds
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 cup dry red wine
  • 2 cups beef broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chopped bacon and cook until crisp. Remove the bacon with a slotted spoon and set it aside.
  • Add the beef cubes to the pot in a single layer. Brown them on all sides, then remove and set aside with the bacon.
  • Add the diced onion, sliced carrots, and minced garlic to the pot. Cook for 5 minutes until the onion softens.
  • Stir in the tomato paste and flour. Cook for 1 minute, scraping the bottom of the pot.
  • Pour in the red wine and beef broth. Return the beef and bacon to the pot. Add the thyme, bay leaf, salt, and pepper. Bring to a simmer.
  • Cover the pot and cook on low heat for 1 hour and 30 minutes, stirring occasionally.
  • Add the quartered mushrooms. Continue cooking uncovered for 20 more minutes until the sauce thickens and the beef is fork-tender.
  • Remove the thyme sprigs and bay leaf before serving.

Notes

Brown the beef well in the beginning to build flavor in the sauce. If the sauce thickens too much near the end, add a splash of broth. Leftovers keep in the fridge for up to three days and reheat gently on the stove with a little extra broth to loosen the texture.
Course: Main Course
Cuisine: French
Equipment: Large Pot, Knife, Cutting Board