Boeuf Bourguignon Made Simple
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Serves: serves 8
 
Ingredients
  • 6 oz bacon, diced
  • 1 tablespoon olive oil or bacon fat
  • 3 lbs stew meat cut into 1 inch cubes, make sure the meat is very dry or it wont brown
  • 5 carrots cut into 2 inch chunks
  • 3 large onions, sliced
  • 1 teaspoon salt
  • ¼ cup flour
  • 3 cups red wine, I used a merlot
  • 3 cups beef stock
  • 2 tablespoons tomato paste
  • 2 cloves garlic, minced
  • a bay leaf
  • ½ teaspoon thyme
  • 1 lb crimini mushrooms, quartered
  • ½ cup butter
Preparation Instructions
  1. In a large dutch oven or stock pot over high heat, cook the diced bacon until crispy, remove and set aside.
  2. Next brown the meat, in batches if needed.
  3. Add the carrots, onions, salt and flour and toss it to coat everything in the flour.
  4. Pour in the wine and beef stock and add the tomato paste, garlic, bay leaf, thyme and the mushrooms.
  5. Bring to a gentle boil then reduce heat to low, cover and just barely simmer (this is what produces super tender meat, keeping it just barely simmering) for about and hour and a half, stir it every once in a while.
  6. Once the soup is done, add the butter and stir until melted, serve with fresh crusty bread.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2014/11/boeuf-bourguignon-made-simple/