---
title: Beef Bourguignon
servings: 6
prep time: 30 minutes
cook time: 180 minutes
source: https://mycibora.com/recipes/beef-bourguignon
---

Gather @beef chuck{1.2%kg}, @red wine{750%ml}, @beef stock{300%ml}, @smoked bacon{150%g}, @onion{2}, @carrot{3}, @mushroom{300%g}, @all-purpose flour{3%tbsp}, @olive oil{2%tbsp}, @bay leaf{2%leaf}, @fresh thyme{4%stalk}, @salt{} and @black pepper{}.

Pat the beef bone-dry and season it. Crisp the bacon in oil in a dutch oven, remove, then brown the beef in batches over high heat.

Soften the onions and carrots in the same pot for 5 minutes, then stir in the @garlic{4%clove}, @tomato paste{2%tbsp} and flour. ~{5%minutes}

Return the beef and bacon, pour in the wine and stock, and add bay and thyme. Bring just to a simmer.

Cover and slide into a 150°C oven for 3 hours, until the beef yields to a spoon. ~{3%hours}

Near the end, brown the mushrooms in a hot pan and stir them into the pot. ~{8%minutes}

Skim the fat, then boil the sauce down until it just coats a spoon. Season and rest 15 minutes. ~{15%minutes}

Serve over mashed potatoes or with a torn baguette — the sauce is the point.