Uploaded October 2018 | Updated September 2026, 2 weeks ago
This is a quick version of Beef Bourguignon that is delicious. Your family will have seconds. Please open description under video for full recipe.
Ingredients:
2 or 3 pounds beef chuck roast (use this for tender beef)
salt/pepper for the beef
1/3 cup all purpose flour
4 slices thick cut bacon, cut into lardons or small pieces
2 Tablespoons olive oil
1 pound of mushrooms sliced
1 medium onion sliced
2 ribs celery in chunks
2 carrots in large chunks
2 carrots in bite size pieces
2 bay leaves
2 or 3 Tablespoons tomato paste
2 cups dry red wine
2 cups beef broth (I used salted broth)
1 teaspoon dried thyme leaves
14 ounce bag of pearl onions
Cut your chuck roast into small bite size pieces. I would not buy ready cut stew beef because it can be tough and taste like liver.
Salt and pepper your beef, then toss in the flour.
Heat your pan or dutch oven and fry your bacon until crisp.
Remove your bacon and brown your meat cubes in 2 or 3 batches, then remove to a bowl.
Add your mushrooms and cook until brown, six minutes or longer.
Add your sliced onion and cook two minutes.
Add the chunks of carrot, celery, bay leaves and tomato paste, cook 2 minutes.
Add the wine and boil 2 minutes, stirring to remove the fond on the bottom of pan.
Add your beef broth, water and thyme. Cook over a light simmer for one hour.
Remove the carrots.
Add the small bite size carrots and the pearl onions and cook for one more hour at a low simmer.
Taste for salt and remove the celery chunks.
Add the bacon back and some fresh parsley if you have some.
You are ready to serve.
Thank you for watching!
This serves 6 using around 2 pounds of beef.
If you use 3 pounds of beef you will get 8 servings.
I served over store bought egg noodles. I cooked them in broth for two minutes less than what the package said to cook them. Then I drained them and put them back into the pot with 1/2 a stick of butter and some dried parsley to cook the rest of the way in the butter on the warm burner that was now shut off with the lid on the pot. They turned out perfectly.
Music From: incompetech.com
Song used: Brandenburg Concerto #4
This is a quick version of Beef Bourguignon that is delicious. Your family will have seconds. Please open description under video for full recipe.
Ingredients:
2 or 3 pounds beef chuck roast (use this for tender beef)
salt/pepper for the beef
1/3 cup all purpose flour
4 slices thick cut bacon, cut into lardons or small pieces
2 Tablespoons olive oil
1 pound of mushrooms sliced
1 medium onion sliced
2 ribs celery in chunks
2 carrots in large chunks
2 carrots in bite size pieces
2 bay leaves
2 or 3 Tablespoons tomato paste
2 cups dry red wine
2 cups beef broth (I used salted broth)
1 teaspoon dried thyme leaves
14 ounce bag of pearl onions
Cut your chuck roast into small bite size pieces. I would not buy ready cut stew beef because it can be tough and taste like liver.
Salt and pepper your beef, then toss in the flour.
Heat your pan or dutch oven and fry your bacon until crisp.
Remove your bacon and brown your meat cubes in 2 or 3 batches, then remove to a bowl.
Add your mushrooms and cook until brown, six minutes or longer.
Add your sliced onion and cook two minutes.
Add the chunks of carrot, celery, bay leaves and tomato paste, cook 2 minutes.
Add the wine and boil 2 minutes, stirring to remove the fond on the bottom of pan.
Add your beef broth, water and thyme. Cook over a light simmer for one hour.
Remove the carrots.
Add the small bite size carrots and the pearl onions and cook for one more hour at a low simmer.
Taste for salt and remove the celery chunks.
Add the bacon back and some fresh parsley if you have some.
You are ready to serve.
Thank you for watching!
This serves 6 using around 2 pounds of beef.
If you use 3 pounds of beef you will get 8 servings.
I served over store bought egg noodles. I cooked them in broth for two minutes less than what the package said to cook them. Then I drained them and put them back into the pot with 1/2 a stick of butter and some dried parsley to cook the rest of the way in the butter on the warm burner that was now shut off with the lid on the pot. They turned out perfectly.
Music From: incompetech.com
Song used: Brandenburg Concerto #4
