carrot
onion
smoked bacon
chuck beef
olive oil
salt and pepper
all-purpose flour
garlic
red wine
beef stock
tomato paste
thyme
bay leaves
pearl onions
white mushrooms
butter
parsley
It's delicious!
My beef burgundy stew is heartwarming, filling, and perfect for fall and winter!
Prep all your veggies ahead of time to make cooking easier - trust me!
1
Lightly brown bacon in a Dutch Oven.
2
After browning the bacon, brown your roast beef on all sides.
3
Remove the beef. Cook the carrots and onions until lightly browned.
4
Add the beef and bacon back to the pan with flour, and cook for 8 minutes, stirring at the halfway mark.
5
Add garlic, red wine, beef stock, tomato paste, bay leaves, and thyme.
7
Separately, saute the pearl onions until softened.
8
Brown the mushrooms after cooking the onions.
9
Add the mushrooms and onions to the finished dish, serve, and enjoy!