Bistro’s Beef Bourguignon Recipe

Enjoy the hearty flavors of Bistro’s Beef Bourguignon from the comfort of your home! While the Bistro version features Filet Mignon, the home-friendly recipe suggests the robust taste of chuck roast.

Wine Pairing Suggestion: This classic dish can be savored on its own or with velvety mashed potatoes and pairs beautifully with a rich red wines, like Biltmore’s Cardinal’s Crest or Vanderbilt Reserve Cabernet Sauvignon, for an even more satisfying experience!

Savor the Bistro’s hearty Beef Bourguignon recipe from the comfort of hope.

Bistro’s Beef Bourguignon

Total time: 6 hours Serving Size: 6-8 people

Ingredients:

• 4 pounds chuck roast, salted and diced into 2-inch pieces
• 2 cups carrots, peeled and diced
• 2 cups celery, diced
• 4 cups yellow onion, diced
• 5 cups cremini mushrooms, stems removed and sliced into quarters
• 1 ½ cup shiitake mushrooms, stems removed and sliced into quarters
• 1 ½ teaspoon tomato paste
• 1 cup dry red wine
• 4 cups beef stock
• 1 cup of butter, diced
• 3 whole cloves
• ½ pod of star anise
• ¼ stick of cinnamon
• 4 bay leaves
• Approx. 12 whole black peppercorns
• 1 tablespoon canola oil
• Small cheesecloth

Instructions:

1. Salt chuck roast and set aside at room temperature while you prepare the other ingredients. Prepare carrots, celery, onions, and mushrooms according to the ingredient list.
2. Make an herb bouquet by wrapping the clove, star anise, cinnamon, bay leaves, and peppercorns in the cheesecloth, ensuring it is securely wrapped.
3. Preheat oven to 300°F.
4. In a large Dutch oven on medium-high heat, sear the beef in 1 tablespoon of canola oil until lightly browned and a crust forms on the beef. Be careful not to overcrowd the pot. Remove meat from the pot and set aside.
5. Reduce heat to low. Add in carrots, celery, and onion and sauté until mostly cooked, about 3 minutes. Stir in mushrooms and tomato paste.
6. Add the red wine and gently scrape the bottom to remove the brown bits. Allow to simmer until wine is reduced by half.
7. Turn off the heat and add the beef, herb bundle, and beef stock.
8. Put the lid on the Dutch oven and cook at 300°F for 4-6 Hours or until beef is fork-tender. Stir in diced butter and season to taste for serving.

Note: If you prefer to use a crock pot, brown the beef and then add everything to your crockpot to cook on low for 8-10 hours until tender.