Beef Bourguignon

INGREDIENTS:

• Beef Roast: A simple beef roast will turn into the most tender, delicious beef ever! In this recipe, I used these incredible American Waygu beef tenderloin tips.

• Pancetta: Pancetta adds a depth of flavor!

• Onion & Garlic: Onion and garlic are added for aroma and flavor.

• Carrots: The carrots get soft and slightly caramelize when they are braised with the beef and wine!

• Red Wine: Red wine deepens the flavor of the braising liquid here. If you don’t want to cook with wine, replace it with more beef broth!

• Beef Broth: If you use low-sodium broth, make sure that the liquid has enough salt.

• Tomato Paste: Tomato paste deepens the color and adds a rich flavor!

• Bouquet Garni: Bouquet garni is a bundle of fresh herbs tied together with a piece of cooking twine. If you don’t have twine, you can just add the thyme, bay leaves and parsley sprigs into the beef bourguignon and fish them out separately at the end. The twine makes it easier to take the herbs out at once at the end.

• Salt & Pepper: To taste!

• Pearl Onions: Pearl onions are a classic ingredient in traditional beef bourguignon. They get super soft and flavorful after being braised!

• Baby Bella Mushrooms: Mushrooms add texture and more umami flavor. If you aren’t a fan, you can leave them out!

• Parsley: Garnish with fresh parsley if desired!

• Beurre Manie: As a thickener, you will make a buerre manie which is a mixture of butter and flour!

INSTRUCTIONS:

1. Preheat: Preheat the oven to 325 F.

2. Prep Meat: Remove the beef from the packing and pat it dry with paper towels to remove moisture. Cut into 1.5-2 inch sized pieces and season with salt.

3. Prep the Ingredients: Prepare all the other ingredients in advance. Chop the onions, carrots, mince the garlic, and prepare any other liquids you will need on hand.

4. Heat the Dutch Oven: Heat your Le Creuset pan to medium hight heat. Add in the pancetta and cook until crispy. Remove from the pan and set it aside, but leave the rendered fat in the pan to brown the beef.

5. Sear Beef: In 1-2 batches, sear the pieces of meat on both sides until brown, about 5-6 minutes. Once seared and browned, remove and set aside on a plate.

6. Add Veggies: Reduce the Le Creuset to medium heat, add the onions and carrots, and olive oil. Use the spatula to lightly scrape the fond (brown bits) in the pan while sautéing the carrots and onions, about 5 minutes. Then add in the garlic and cook another 1-2 minutes.

7. Add Wine: Pour the wine over the cooking vegetables slowly to continue to deglaze the pan, using the spatula to scrap all the fond off entirely. Then pour in the beef broth and the tomato paste and stir well to combine.

8. Season: Season with salt and pepper, and taste to adjust this if needed.

9. Add Beef: Add the seared beef pieces and crispy pancetta back into the Le Creuset and then add in the bouquet garni of herbs.

10. Place in Oven: Cover the dutch oven with the lid and remove it from the stove, placing it onto the center rack of the oven to braise for about 2 hours.

11. Add Thickener: After two hours, make the beurre manie by combining the melted butter and flour together to form a paste. Stir this into the beef bourguignon until combined.

12. Add Mushrooms & Pearl Onions: Add in the sliced mushrooms and pearled onions, carefully incorporating this in with the beef.

13. Place Back in Oven: Place the Le Creuset uncovered and back into the oven to finish cooking for another 25-30 minutes. The stew is done when the mixture has thickened and the beef pieces are tender and shred easily with a fork.

14. Serve: Remove from the oven and let it cool for 5-10 minutes. Serve over noodles or mashed potatoes and garnish with fresh parsley if desired. Enjoy!