Dutch Oven Beef Bourguignon
Sauté 6 slices bacon cut into slices - transfer to bowl when browned
1
Sear 3 lbs stewing beef on all sides - remove to bowl
2
Add in 2-3 sliced carrots and one med-large sliced onion, cook 3 mins
3
Add meat back to Dutch Oven, season with salt and pepper (or add my fav Crushed Peppercorn and Garlic Seasoning)
4
Sprinkle with 2-3 tbsp flour and stir to coat
5
Roast in 425F oven for 4 mins (don’t mind my messy oven...it’s on the list!😜)
6
Remove, stir well and roast another 4 mins
7
Remove from oven, add in 3 cups beef broth and 3 cups red wine (just use the bottle😋)
8
Starting to look delicious isn’t it?! Usually you just serve the stew over potatoes or rice but we throw mini potatoes right in!
9
Add 1-2 tbsp tomato paste
10
Add 2-3 cloves fresh garlic
11
Bring to simmer (or rolling boil in my case 🤣)
12
Return to 325F oven for 3 hours
13
About half hour out, slice your mushrooms with Quick Slice (makes nice even slices)
14
Brown mushrooms in skillet! Don’t crowd the mushrooms (like I did😝!!) Add to Dutch Oven - most recipes also call for pearl onions!
15
Some recipes say to simmer on stovetop until juices are thicker but mine always comes out great right from the oven!
16
Viola! Date night!
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