Based roughly on Julia Child's famous French-inspired beef bourguignon, this simple beef burgundy recipe is easy to make, easy to pronounce, and tastes amazing.
- 8 slices thick-cut pork bacon (or 12 slices thin-cut), diced
- 1 large yellow or white onion, diced
- 4 cloves garlic, minced
- 1 pound fresh mushrooms, sliced (we like crimini, but any kind will do)
- 4 pounds stew beef, cut into 1-inch chunks
- 3 cups beef broth (more or less to cover meat)
- 2 cups red cooking wine
- 1 medium carrot, cut into chunks
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme leaves, chopped OR 1 teaspoon dried thyme leaves
- 1 bay leaf, crushed
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In the crock of your pressure cooker, sauté the bacon, onion, and mushrooms together, stirring often, until the bacon is just barely cooked and the onions are translucent.
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Add the garlic and sauté another minute until the garlic is lightly toasted.
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Using a slotted spoon, remove the bacon, onion, and mushroom mixture and put into a bowl; set aside.
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In the remaining bacon fat, cook the stew meat on each side just until lightly browned on the exterior.
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Add the bacon, onion, and mushroom mixture back to the crock. Add in the remaining ingredients and stir together.
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Pop on the lid and cook on high pressure for 40 minutes.
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Naturally release pressure for 15 minutes then quick release the rest of the way. Serve and enjoy!
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In a large skillet over medium heat, sauté the bacon, onion, and mushrooms together, stirring often, until the bacon is just barely cooked and the onions are translucent.
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Add the garlic and sauté another minute until the garlic is lightly toasted.
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Using a slotted spoon, remove the bacon, onion, and mushroom mixture and put into a bowl; set aside.
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In the remaining bacon fat, cook the stew meat on each side just until lightly browned on the exterior.
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Put the beef, bacon, onions, mushrooms, and all the remaining ingredients together in the crock of your slow cooker. Mix together.
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Pop on the lid and cook on low for 6 to 8 hours. Serve and enjoy!
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Preheat oven to 325° F.
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In a dutch oven over a medium heat burner, sauté the bacon, onion, and mushrooms together, stirring often, until the bacon is just barely cooked and the onions are translucent.
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Add the garlic and sauté another minute until the garlic is lightly toasted.
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Using a slotted spoon, remove the bacon, onion, and mushroom mixture and put into a bowl; set aside.
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In the remaining bacon fat, cook the stew meat on each side just until lightly browned on the exterior.
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Put the bacon, onions, and mushrooms back into the dutch oven; add all the remaining ingredients and mix together.
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Pop on the lid, put in the oven, and bake for about 1 hour and 30 minutes or until beef is fully cooked. Serve and enjoy!
Nutrition facts are approximate and may vary based on specific ingredients used.