Seed Oil Free Dairy Free Beef Bourguignon
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 3 lb beef chuck roast, cut into 2-inch cubes
- 1 tsp salt
- ½ tsp black pepper
- 4 tbsp olive oil, divided
- 6 oz bacon, cut into lardons (¼-inch strips)
- 1 large yellow onion, roughly chopped
- 3 medium carrots, cut into 1-inch pieces
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 3 tbsp all-purpose flour
- 1 bottle (750 ml) dry red wine, such as burgundy or pinot noir
- 2 cups beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 lb cremini mushrooms, quartered
- 1 cup pearl onions, peeled (fresh or thawed frozen)
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with the salt and black pepper.
- 2
Heat 2 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Working in two or three batches to avoid crowding, sear the beef cubes undisturbed for 3–4 minutes per side until deeply browned on at least two sides, then transfer to a plate. Do not rush this step — crowding the pan will steam rather than brown the meat.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!