Chuck Bourguignoine Recipe
From LoveWithRecipes.com
Description
Savor the rich, hearty flavors of this classic Chuck Bourguignoine recipe that combines tender beef, smoky bacon, and an infusion of red wine and aromatic herbs. This slow-cooked, low-carb dish is perfect for dinner on a cool evening, promising a melt-in-your-mouth experience with every bite. Enjoy a rustic meal that’s as rewarding to cook as it is to eat.
Preparation and Cooking Time
| Preparation Time | Cook Time | Total Time |
|---|---|---|
| 20 minutes | 2 hours | 2 hours 20 minutes |
Recipe Category
Meat
Keywords
- Very Low Carbs
- < 4 Hours
Ingredients
| Ingredient | Quantity |
|---|---|
| Bacon, chopped | 2 1/2 oz |
| Water | 6 cups |
| Dry red wine | 1 1/4 cups |
| Garlic, minced | 1/2 clove |
| Bay leaf | 2 leaves |
| Beef broth | 1 cup |
| Carrots, sliced | 2 large |
| Mushrooms, quartered | 4 oz |
| Flour | 1/4 cup |
| Salt and black pepper | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 958.4 |
| Fat | 71.5 g |
| Saturated Fat | 27.6 g |
| Cholesterol | 219.1 mg |
| Sodium | 783.5 mg |
| Carbohydrates | 11.3 g |
| Fiber | 2.1 g |
| Sugars | 3.5 g |
| Protein | 59.1 g |
Instructions
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Trim and Prep the Beef: Begin by trimming any excess fat from the chuck roast. Once trimmed, cut the meat into 1 1/2-inch cubes. This size will allow the meat to cook evenly and become tender without falling apart.
-
Render the Bacon: In a large, heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until it crisps and releases its drippings. Remove the bacon pieces with a slotted spoon and set aside, leaving the bacon fat in the pan.
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Brown the Beef: Add the cubed beef to the pot in batches, browning each piece on all sides in the bacon drippings. This step ensures the meat develops a flavorful crust. Once browned, remove the beef from the pot and set aside.
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Deglaze the Pot: Pour off any excess fat from the pot, leaving just enough to coat the bottom. Sprinkle the browned beef with salt and black pepper to taste. Return the beef to the pot along with the crispy bacon pieces.
-
Add Liquids and Seasonings: Pour in the beef broth, one cup of water, the dry red wine, and minced garlic. Add the bay leaves for an aromatic boost. Stir everything to combine, scraping up any browned bits from the bottom of the pot to add depth to the sauce.
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Simmer the Beef: Cover the pot, reduce the heat to low, and let it simmer for one hour, stirring occasionally to prevent sticking.
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Add the Vegetables: After an hour, add the sliced carrots and quartered mushrooms to the pot. Stir to incorporate the vegetables, cover, and continue simmering for another hour or until the beef and vegetables are tender. The low, slow cooking ensures a deep infusion of flavor.
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Remove the Bay Leaves: Once the meat and vegetables are tender, remove the bay leaves from the pot.
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Thicken the Sauce: If you prefer a thicker sauce, whisk together 1/4 cup of water and the flour in a small bowl until smooth. Gradually pour this mixture into the pot, stirring continuously to avoid lumps. Allow the sauce to cook for a few more minutes until it thickens to your liking.
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Serve and Enjoy: Remove the beef mixture from the pot. Serve over rice or mashed cauliflower for a low-carb option. If you prefer, the dish can be enjoyed without thickening the sauce for a lighter, broth-like consistency.
Chef’s Tip: For an extra touch of flavor, make sure to incorporate all the browned bits from the pot into the sauce as they hold a lot of rich flavor. This is a fantastic dish to serve with a sprinkle of fresh parsley for color and brightness!
