Serves 4
170 min
Adirondack Beef Bourguignon with Grass-Fed Beef
Recipe GLPRa1c957203471c4
A rustic, elegant beef stew featuring grass-fed beef braised in red wine with bacon, garlic, and onions. The meat becomes tender and rich as it simmers, absorbing the deep, savory flavors of the wine and aromatics. This classic French-inspired preparation requires patience but rewards with complex, satisfying results.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
6 slices bacon
1 1/2 pounds grass-fed beef stew meat, cut into 2-inch cubes
2 cloves garlic, minced
2 onions, quartered and separated into layers
3 cups dry red wine
Salt and freshly ground black pepper to taste
Directions
Cook the bacon in a large, heavy-bottomed pot or Dutch oven over medium-high heat until crispy, about 8–10 minutes. Transfer to a paper towel-lined plate and set aside. Once cool, chop into bite-sized pieces.
In the same pot, working in batches to avoid crowding, brown the beef cubes on all sides over medium-high heat, about 3–4 minutes per batch. Season each batch generously with salt and pepper as it cooks. Transfer browned beef to a clean plate and set aside.
Pour off all but 1 tablespoon of the fat remaining in the pot. Reduce heat to medium, add the minced garlic, and cook for about 1 minute, stirring constantly, until fragrant.
Add the quartered onion pieces to the pot and stir to combine with the garlic and pan drippings. Cook for 3–4 minutes, stirring occasionally, until the onions begin to soften and lightly brown.
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom with a wooden spoon. Simmer for 2–3 minutes to reduce the wine slightly and allow any raw alcohol flavor to evaporate.
Return the browned beef and the chopped bacon to the pot. Stir well to distribute everything evenly. The liquid should come about halfway up the meat; if it does not, add a small amount of water.
Cover the pot and reduce heat to low. Braise gently in the oven at 325°F for 2 to 2.5 hours, stirring occasionally, until the beef is very tender and breaks apart easily with a fork. The internal temperature of the meat should reach at least 160°F for food safety.
Taste the braising liquid and adjust seasoning with salt and pepper as needed. If the sauce seems too thin, simmer uncovered on the stovetop for a few minutes to reduce and concentrate the flavors.
Ladle the beef bourguignon into bowls or plates, ensuring each serving contains meat, vegetables, bacon, and plenty of the rich, deeply flavored braising liquid. Serve hot.
