Shellfish Free Dutch Oven Beef Bourguignon
Total time3 hr 30 min
Prep time40 min
Cook time2 hr 50 min
4.6(20)
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 āIngredients
6 servings
- 3 lb beef chuck roast, cut into 2-inch cubes
- 6 oz thick-cut bacon or lardons, cut into Ā½-inch pieces
- 1 tbsp olive oil
- 1 tsp kosher salt
- Ā½ tsp black pepper
- 2 medium carrots, cut into 1-inch pieces
- 1 medium yellow onion, roughly chopped
- 4 garlic cloves, smashed
- 2 tbsp tomato paste
- 1 bottle (750 ml) dry red wine, such as burgundy or pinot noir
- 2 cups low-sodium beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
For the garnish vegetables
- 2 tbsp unsalted butter, divided
- 1 lb frozen pearl onions, thawed
- 1 lb cremini mushrooms, quartered
- Ā½ tsp kosher salt
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 325Ā°F (165Ā°C). Pat the beef cubes thoroughly dry with paper towels, then season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
- 2
In a 5ā7 qt Dutch oven over medium heat, cook the bacon pieces, stirring occasionally, until the fat has rendered and the pieces are lightly browned, about 6ā8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!