
Medium

Beef Bourguignon
9 minutesPrep time
126 minutesCook time
603 cal.Per serving
Ingredients for 1

6 oz
Beef (chuck roast)

1
Carrots (fresh)

1/2
Yellow onion

1/2 clove
Garlic

1/2 cup
Red wine

1 oz
Pancetta (cubed)

1/2 tbsp
Flour (all-purpose)

optional
1/2
Bay leaf

optional
2 tbsp
Parsley (fresh)
Utensils
Stovetop, Pot (large), Peeler, Knife
recipe
- Step 1
Cut the beef into large chunks. - Step 2
Peel the onion. Cut the onion in half & then into thin slices. - Step 3
Peel the carrots. Cut the carrots in half & then into half-moons. - Step 4
Heat a healthy drizzle of oil in a pot over medium-high heat. Add the beef & brown for 3 min. - Step 5
Add the onion, carrots & cubed pancetta. Cook, stirring for 3 min. - Step 6
Add minced garlic, salt & pepper. - Step 7
Sprinkle in the flour. Stir to combine. - Step 8
Pour in the red wine. Add a bay leaf (optional). Stir. Reduce the heat to very low, cover & simmer for 2 hours. - Step 9
Season with salt & pepper. Serve the beef stew garnished with fresh parsley (optional). Enjoy!