Beef Bourguignon

9 minutes
Prep time

126 minutes
Cook time

603 cal.
Per serving

Ingredients for 1

6 oz

Beef (chuck roast)

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)

Stovetop, Pot (large), Peeler, Knife

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!