Martha Stewart'S Beef Bourguignon Recipe

Name: Martha Stewart'S Beef Bourguignon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb bacon, cut into 1-inch pieces; 3 1/2 lbs boneless beef chuck roast, trimmed of fat and cut into 2-inch chunks, patted dry; coarse salt and pepper, to taste; 1/3 cup all-purpose flour; 1/2 cup water; 1 large onion, chopped; 3 large garlic cloves, finely chopped; 2 tablespoons tomato paste; 6 medium carrots, cut diagonally into 3/4-inch slices; 3 cups dry red wine; 1/2 teaspoon dried thyme

Servings: persons

1/4 lb bacon, cut into 1-inch pieces
3 1/2 lbs boneless beef chuck roast, trimmed of fat and cut into 2-inch chunks, patted dry
coarse salt and pepper, to taste
1/3 cup all-purpose flour
1/2 cup water
1 large onion, chopped
3 large garlic cloves, finely chopped
2 tablespoons tomato paste
6 medium carrots, cut diagonally into 3/4-inch slices
3 cups dry red wine
1/2 teaspoon dried thyme

1
In a 6-8 quart saucepan with tightly fitted lid, cook bacon uncovered over medium-low heat, until browned, 10-15 minutes. With slotted spoon transfer bacon to paper towel to drain. Set aside. Reserve bacon fat.
2
Season beef generously with salt and pepper. In large bowl, dredge beef in flour, shaking off the excess. Raise heat to medium. Working in 2 batches, brown beef in bacon fat on all sides, without crowding, about 10 minutes per batch. Transfer each batch to a bowl.
3
Pour water into pan and bring to boil. Cook, stirring to loosen browned bits, until liquid has reduced to a few tablespons, about 2-3 minutes.
4
Add onions and garlic; cook, stirring, until sightly softened, 3 minutes. Add tomato paste and cook one minute.
5
Add carrots, meat with juices, wine, thyme and reserved bacon. Bring to a boil. Reduce heat, cover and simmer over low heat, stirring occasionally, until meat is tender but not falling apart, about 3 to 3 1/2 hours.
6
Skim fat off surface of stew and discard. Serve or refrigerate covered, overnight.

1355

kcal

Calories

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 lb bacon, cut into 1-inch pieces, 3 1/2 lbs boneless beef chuck roast, trimmed of fat and cut into 2-inch chunks, patted dry, coarse salt and pepper, to taste, 1/3 cup all-purpose flour, and more.

Yes, Martha Stewart'S Beef Bourguignon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Martha Stewart'S Beef Bourguignon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions