Sliced Roast
Beef Bourguignon recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Beef Bourguignon

Serves 4

Ingredients:

  • 3 pounds Certified Angus Beef ® English roast, cut into 3/4-inch cubes
  • 4 slices thick-cut bacon, cut in 1/4-inch wide strips
  • 1 teaspoon coarse kosher salt
  • 1-2 tablespoons canola or light olive oil as needed
  • 8 ounces crimini mushrooms (baby bella), sliced fresh
  • 1 large onion, chopped
  • 1 teaspoon dry thyme
  • 1 teaspoon freshly ground black pepper
  • 1 cup red wine
  • 2 cups beef stock
  • 3 cups cooked brown or wild rice blend
  • 2 tablespoons chopped fresh flat leaf Italian parsley, optional

Instructions:

  1. Preheat oven to 225°F.
  2. In a large Dutch oven or skillet, cook bacon until browned. Remove with a slotted spoon and set aside. Season beef cubes with salt, sear in batches, not overcrowding the pan, over medium-high heat for 2 to 3 minutes in the bacon fat. Set seared beef aside on a tray and sprinkle evenly with flour.
  3. Add a tablespoon of oil to the pan as needed and sear mushrooms over medium-high heat for 2 to 3 minutes. Add onions and thyme and sear an additional 2 minutes; softening onions. Add pepper and red wine. Stir and scrape browned bits from pan into the liquid; reduce wine by half.
  4. Return beef to the pan; add beef stock and bacon, cover tightly and place in oven. Braise for 3 hours until tender.
  5. Serve over warmed rice and garnish with parsley.

No Nutritional Information Available

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