Recipes Ingredients Meat & Poultry Beef Recipes Boeuf Bourguignon 3.8 (73) 6 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 31, 2021 Rate PRINT Share Close Prep Time: 1 hr 15 mins Total Time: 4 hrs 15 mins Servings: 8 Beouf Bourguignon is a classic French-style stew that simmers slowly for several hours, so it's perfect for a weekend feast. Ingredients 4 slices bacon (¼ pound), cut crosswise into 1-inch pieces 3 ½ pounds boneless beef chuck roast, large pieces of fat trimmed, cut into 2-inch chunks, patted dry Coarse salt and ground pepper ⅓ cup all-purpose flour 1 large onion, chopped 3 large cloves garlic, finely chopped 2 tablespoons tomato paste 6 medium carrots, cut diagonally into ¾-inch slices 1 bottle dry red wine (3 cups) ½ teaspoon dried thyme Roasted Mushrooms and Pearl Onions Directions In a 6-to-8-quart saucepan with a tight-fitting lid, cook bacon uncovered over medium-low heat until browned, 10 to 15 minutes. With a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside. Reserve bacon fat. Season beef generously with salt and pepper. In a large bowl, dredge beef in flour, shaking off excess. Raise heat to medium. Working in two batches, brown beef in bacon fat on all sides, without crowding, about 10 minutes per batch. Transfer each batch to a bowl. Pour 1/2 cup water into pan; bring to a boil. Cook, stirring, to loosen browned bits, until liquid has reduced to a few tablespoons, 2 to 3 minutes. Add onion and garlic; cook, stirring, until slightly softened, 3 minutes. Add tomato paste; cook 1 minute. Add carrots, meat (with juices), wine, thyme, and reserved bacon. Bring to a boil. Reduce heat, cover, and simmer over low, stirring occasionally, until meat is tender, but not falling apart, 3 to 3 1/2 hours. Skim fat off surface of stew; discard. Stir Roasted Mushrooms and Pearl Onions into beef; season with salt and pepper. Serve, or refrigerate, covered, up to overnight. Cook's Notes If after step 5, sauce is too thin, continue cooking until it thickens a bit. Or, if sauce is too thick, stir in a little water. Originally appeared: Everyday Food, December 2005 Rate It PRINT