Serves 4
110 min
Beef and Portobello Bourguignon
Recipe GLPR0d2dc5935a0f76
A rustic French-inspired stew featuring tender beef chuck and meaty portobello mushrooms braised in a rich red wine reduction with bacon, root vegetables, and aromatic herbs. This one-pot dish develops deep, complex flavors as it simmers until the beef becomes fall-apart tender.
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Ingredients
2 slice bacon
1 lb beef chuck
salt
pepper
1 jumbo onion
2 clove garlic cloves
3 tbsp all-purpose flour
2 cup dry red wine
1 cup water
1 lb carrots
30 oz portobello mushroom caps
2 tsp fresh rosemary leaves
Directions
Chop the bacon into small pieces and cook in a large heavy-bottomed pot over medium heat until the fat renders and the bacon becomes crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
Cut the beef chuck into 2-inch cubes and season generously with salt and pepper on all sides. Working in batches to avoid crowding, brown the beef in the bacon fat over medium-high heat, turning occasionally until all sides develop a rich brown crust, about 8-10 minutes per batch. Transfer the browned beef to a plate.
Dice the jumbo onion and mince the garlic cloves. Add the onion to the pot and cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook for 1 minute more until fragrant.
Sprinkle the all-purpose flour over the onion and garlic mixture, stirring constantly for 2 minutes to coat all ingredients and eliminate the raw flour taste.
Pour in the dry red wine, scraping up any browned bits stuck to the bottom of the pot with a wooden spoon. Add the water and stir to combine. Return the browned beef and cooked bacon to the pot.
Peel the carrots and cut them into 1½-inch lengths. Quarter the portobello mushroom caps. Add the carrots, mushrooms, and fresh rosemary leaves to the pot and stir well.
Bring the mixture to a simmer, then reduce heat to low. Cover with a lid and simmer gently for 60-75 minutes, stirring occasionally, until the beef is very tender and the flavors have melded. The internal temperature of the beef should reach at least 145°F.
Taste the stew and adjust seasoning with additional salt and pepper as needed. Serve hot in bowls, ensuring each portion contains beef, mushrooms, carrots, and plenty of the rich cooking liquid.
