Cozy Beef Bourguignon

Cozy Beef Bourguignon

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  • Each serving
  • 550 cal
  • 29g fat (11g sat)
  • 120mg chol
  • 330mg sodium
  • 22g carb
  • 3g fiber
  • 39g protein


  • 1/4 pound bacon, cut into 1/2-inch pieces
  • 2 pounds chuck roast, cut into 1-inch cubes
  • 1/3 cup flour
  • Salt and pepper, to taste
  • 1 onion, sliced
  • 3 cloves garlic, chopped
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 tablespoon tomato paste
  • 3 cups red wine
  • 2 bay leaves
  • 2 cups chicken or beef broth
  • 1 pound carrots, cut into 1/2-inch slices
  • 1 pound mushrooms, stems removed and caps quartered
  • 1 pound peeled pearl onions


Sauté bacon in a heavy pot over medium-high heat until brown and crisp, about 8 minutes. Remove with a slotted spoon to a plate. Pat beef dry and season generously with salt and pepper; coat with flour. Brown beef in bacon fat, working in batches to avoid overcrowding, 2 to 3 minutes per batch. Remove beef with a slotted spoon to a plate.

Add onions to the pot and cook until soft, about 10 minutes. Add garlic and thyme, cooking for 1 minute; stir in tomato paste. Return bacon and beef to the pot. Add wine, bay leaves and enough stock to cover. Bring to a boil, cover and cook over a low simmer for 1 1/2 hours.

Stir in carrots, mushrooms and pearl onions. Continue cooking until beef and vegetables are tender, another 30 to 45 minutes. Season to taste and serve.

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