This Beef Bourguignon is packed with melt in your mouth tender chunks of beef and vegetables coated in a delicious rich sauce. This is the perfect dish to make when you want to impress, it might taste fancy but is actually incredibly easy to make. Leftovers will last for up to 4 days in the fridge or 4 months in the freezer.
2.5lbschuck roast or brisket cut into 2 inch sized cubes
1tspsalt
1tsppepper
1cupchopped carrots
1 cupthinly sliced onions
5clovesgarlicminced
1 tspdried thyme
2cupbeef stock
2cupsred wine
2tbsptomato paste
2bay leaves
1tbspbutter or ghee(use olive oil to make this dairy free)
8ouncesbutton mushroomshalved/quartered depending on size
1tbspchopped parsley
Instructions
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
Heat the olive oil in a dutch oven or oven proof pot on medium high heat. Cook the bacon for 4 to 5 minutes until golden. Remove from the pot and set aside.
Blot the cubed beef dry with paper towels and then generously season the beef on all sides with the salt and pepper. Add half of the beef to the pot, ensuring that you don't overcrowd the pot. Cook the beef for approximately 3 minutes per side until a golden brown sear forms. Once browned on all sides, remove the beef and set it aside on a plate and repeat the searing with the second batch of beef.
Next add the carrots, onion and garlic to the pot and cook for 5 minutes until the onion begins to soften. Next add the thyme, tomato paste, beef stock and red wine and stir. Return the bacon and beef to the pot and add in the bay leaves. Bring to a simmer and then transfer the pot (with the lid on) to the oven to cook for 2 hours and 30 minutes.
With about 2 hours left of cooking, check the pot to ensure that there is enough liquid, you may need to add approximately 1/2 cup more beef stock if too much liquid has evaporated.
To a skillet on medium heat melt the butter/ghee and add in the mushrooms, sprinkle with salt and leave them to cook for approximately 5 minutes until they have softened.
After 2 1/2 hours of cooking the beef should easily fall apart with a fork. Remove the pot from the oven and stir the cooked mushrooms in. Serve the beef bourguignon over mash and garnish with chopped parsley.