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Beef Bourguignon
Beef chuck roast slow-braised in red Burgundy wine with mushrooms and carrots.
Prep time: 25 mins
Cook time: 90 mins
Ingredients
Provided
- •beef chuck roast cubed
- •red burgundy wine
- •beef broth
- •bacon lardons
- •carrots chopped
- •pearl onions
- •mushrooms
- •thyme
Instructions
- 1Sauté bacon in a large pot, then brown beef cubes in the bacon fat.
- 2Remove meat, sauté carrots and onions, then stir in flour.
- 3Pour red wine and beef broth, return meat and bacon, add thyme, and cover.
- 4Simmer on low for 2 hours (or cook in oven at 325°F) until beef melts in mouth.
- 5Stir in separately sautéed mushrooms in the last 15 minutes of cooking.