Classic Beef Bourguignonne

A classic never goes out of style. The same is true with this traditional stew made with Shoulder Roast, bacon, red wine and lots of hearty vegetables.

  • 3
    hrs
  • 8
    SERVINGS
  • 330
    Cal
  • 32 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 beef Shoulder Roast Boneless (2-1/2 to 3-1/2 pounds)
  • 4 slices bacon, chopped (about 4 ounces)
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup beef broth
  • 2 cups Burgundy or other dry red wine
  • 2 tablespoons tomato paste
  • 1 tablespoon minced garlic
  • 2 teaspoons dried marjoram leaves
  • 8 ounces baby carrots (about 1-3/4 cups)
  • 8 ounces fresh pearl onions, peeled or frozen pearl onions
  • 8 ounces mushrooms, cut in half if large
  • Chopped fresh parsley leaves (optional)

Cooking:

  1. Cook bacon in stockpot over medium heat 8 to 10 minutes or until crisp, stirring frequently. Remove with slotted spoon to paper towel-lined plate. Set aside. Reserve drippings.
  2. Meanwhile, cut beef roast into  1-inch pieces.  Lightly coat beef with flour. Heat 2 tablespoons reserved bacon drippings in same stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with remaining beef, adding bacon drippings or oil as needed. Remove beef from stockpot; season with salt and pepper. Pour off drippings.
  3. Cook's Tip: The dark brown crust that forms on the bottom of the stockpot during step 2 dissolves when liquid is added and gives the stew a rich flavor.
  4. Add broth to stockpot. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Stir in wine, tomato paste, garlic and marjoram. Return beef and bacon to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour.
  5. Add carrots, onions, and mushrooms to stockpot; stir until all vegetables are coated with sauce. Bring to a boil. Reduce heat; simmer, covered, 30 minutes or until beef and vegetables are fork-tender.
  6. Remove from heat. Skim fat from cooking liquid, if necessary. Garnish with parsley, if desired.

Nutrition Information

Butcher Counter

Classic Beef BourguignonneShoulder Clod Arm Roast Chuck Primal

Largest section of the Shoulder Clod that is cut into the Arm Chuck Roast, Arm Chuck Steak and Ranch Steak. Steaks are best cut across the grain with connective tissue removed to improve tenderness.

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