Beef Bourguignon
It’s that time again to continue my video series with Albert Lee Appliance & Electrolux!
We are making a simple and surprisingly easy Boeuf Bourguignon. It comes together in no time on the induction cooktop, and then braises to perfection in the double wall oven with its slow cook feature! For the full recipe visit the blog or head to Albert Lee online!
Serves 4-6
Prep time 15 minutes
Cook time 2 1/2 to 3 hours
3 tablespoons butter
2 tablespoons olive oil
2 pounds beef, cubed (chuck is best)
1 pound bacon
1 medium yellow onion, sliced and halved
2 cups bias-cut carrots
2 cups bias-cut parsnips
4-6 red potatoes with the skin on, quartered or smaller depending on size
2 leeks, cleaned and quartered
3-4 plum tomatoes, quartered
4 cloves chopped, fresh garlic
1 750-ml bottle pinot noir or French blend wine (a light, juicy red)
2 cups unsalted beef stock
2 sprigs fresh thyme
2 sprigs fresh rosemary
Fresh diced parsley to finish
Salt and pepper to taste
- Preheat oven to 350 degrees. In a large enamel-coated Dutch oven, melt butter and olive oil over medium-high heat. Add beef and bacon. Brown on all sides, about 10 minutes. Do not overcrowd the pan. Cook in two batches if necessary.
- Add all vegetables to the pan with all meat. Add wine, beef stock, herbs, and seasonings. Cover pot and cook in oven 2 1/2 to 3 hours.
- Serve with warm, crusty bread and butter. Enjoy!