Whole 30 Dutch Oven Beef Bourguignon

Total time3 hr 30 min

Prep time40 min

Cook time2 hr 50 min

4.6

(20)

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Ingredients

6 servings

3 lb beef chuck roast, cut into 2-inch cubes
6 oz thick-cut bacon or lardons, cut into ½-inch pieces
1 tbsp olive oil
1 tsp kosher salt
½ 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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 lb frozen pearl onions, thawed
1 lb cremini mushrooms, quartered
½ tsp kosher salt

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 325°F (165°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 5–7 qt Dutch oven over medium heat, cook the bacon pieces, stirring occasionally, until the fat has rendered and the pieces are lightly browned, about 6–8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

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