Recipe Author: Russ Crandall | The Domestic Man from The Heritage Cookbook
Beef Bourguignon is a savory main course entree with a rich character. That rich flavor makes it a tastebud tantalizing treat! It is originally a French dish that has been passed down through many families and cookbooks. This is a beef stew that has been kicked up a notch! Beef Bourguignon is braised in red wine and cooked with a variety of veggies. This is definitely a keeper recipe from our friend Russ Crandall, The Domestic Man.
Serves 6 | Prep time: 10 minutes | Cook time: 3 hours
- 6oz bacon end and pieces or thick-cut bacon, coarsely chopped
- 4 lbs bone-in short ribs, beef shanks, or chuck roast, carved from the bone and cut into 2” chunks (or 3 lbs boneless beef + 1 lb beef bones)
- 4 tbsp all-purpose flour, divided (sub white rice flour for gluten-free)
- 1 tsp salt, more to taste
- 1/2 tsp black pepper, more to taste
- 1 yellow onion, diced
- butter as needed
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1/2 bottle (375ml) dry red wine
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary, crushed
- 2 bay leaves
- 1-2 cups beef broth
- 3 carrots, peeled and cut into bite-sized pieces (about 1 ½ cups)
- 1 lb frozen pearl onions
- 8oz small white mushrooms (cut in half if large)
- fresh chopped parsley to garnish
Instructions For Beef Bourguignon
1. Warm a stockpot or dutch oven over medium heat; add the bacon and sauté until its fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon and set aside; increase heat to medium-high. Toss the beef in 2 tbsp of the flour plus the salt and pepper; retain any excess flour. Add the beef pieces to the stockpot and brown until darkened and crispy, about 4 minutes per side, in batches if needed to prevent overcrowding.
2. Set the beef aside, then reduce heat to medium; add the onion to the stockpot and sauté until softened, about 6 minutes. Add some butter, 1 tbsp at a time, if you run out of fat in the pot. Add the garlic and tomato paste, then sauté until aromatic, about 30 seconds. Add the remaining 2 tbsp of flour plus any retained flour; stir and toast until it emits a nutty smell, about 2 minutes.
3. Add the wine, thyme, rosemary, and bay leaves; stir to combine. Bring to a simmer and allow to thicken, then add the beef and any accumulated juices plus the beef bones. Add enough beef broth to nearly cover the beef. Cover, reduce heat to low, and simmer until nearly tender, about 2 hours.
4. Uncover and increase heat to medium-low. Fish out the bones with tongs and discard or rinse and use to make a batch of beef broth. Add the carrots and simmer, uncovered, for 10 minutes, then add the pearl onions and simmer for 5 minutes. Finally, add the mushrooms and simmer until the meat and vegetables are softened, about 10 more minutes.
5. At this point the sauce should be very thick; if so, stir in the bacon, add salt and pepper to taste, then serve garnished with chopped parsley. If the sauce is thin, remove the meat and vegetables with a slotted spoon and set aside, then reduce the sauce over medium-high heat until very thick. When ready to serve, return the meat, vegetables, and bacon to the pot to warm, and salt and pepper to taste, then serve garnished with chopped parsley.
Meet The Chef
A big US Wellness thank you goes out to Russ Crandall, The Domestic Man. At his blog, you’ll find gluten-free and Paleo-friendly recipes. His recipes focus on classic, traditional, and international dishes from a historical, linguistic, and cultural perspective.
Check out his cookbooks! Russ released his debut cookbook, The Ancestral Table: Paleo Recipes for a Traditional Lifestyle, in February 2014, and his second cookbook, The New York Times-bestselling Paleo Takeout: Restaurant Favorites without the Junk, in June 2015. His most recent cookbook was released May 1, 2019, The Heritage Cookbook.