Ground Beef Bourguignon
A cozy, wine-rich take on classic beef bourguignon made weeknight-friendly with ground beef. Rustic, comforting, and deeply satisfying.
Equipment
- Enamel-coated Dutch oven with lid
- Cutting Board
- Chef’s Knife
- Wooden spoon
- Small bowl
- Whisk
Ingredients
- 8 thick slices bacon diced
- 2 pounds lean ground beef
- 9 shallots peeled and sliced
- 6 –8 medium carrots peeled and cut into 3-inch pieces on the bias
- 2 cups button mushrooms
- 2 cups red wine
- 2 cups water or low-sodium beef broth
- 1 teaspoon beef bouillon paste
- 1 tablespoon tomato paste
- 3 sprigs fresh rosemary
- Salt and freshly ground black pepper to taste
- 1 teaspoon cornstarch
Instructions
- Preheat the oven to 350°F.
- In an enamel-coated Dutch oven, cook the diced bacon over medium-high heat until golden and rendered.
- Drain off excess fat, leaving a small amount in the pot. Add the shallots, carrots, and mushrooms, stirring to soften and begin loosening the browned bits.
- Add the ground beef in large chunks, keeping the pieces roughly the size of small meatballs.
- Pour in the red wine and water or broth, then add the beef bouillon paste. Gently scrape the bottom of the pot to fully deglaze.
- Stir in the tomato paste and rosemary, then season with salt and pepper.
- Cover and transfer to the oven. Bake for 1 hour and 30 minutes.
- In a small bowl, whisk the cornstarch with 2–3 tablespoons of water to create a slurry. Stir it into the hot beef mixture to lightly thicken the gravy.
- Serve hot over mashed potatoes or with crusty bread and Brie.