This is a great simple way to make this classic dish. Beef Bourguignon is basically just beef stew, but sounds real fancy because of its big fancy French words. It does incorporate some nice red wine flavor, which is what gives it its deep rich classic flavor, which is really the difference between plain beef stew and the bourguignon version.
For this application, we are using a chuck roast and cooking in a crock pot, or a slow cooker. You can also cook the roast whole if you’d like, but this version is nice because if you cut it up beforehand, it’s all done… you can just scoop and serve with your favorite accompaniment such as egg noodles, potatoes (which I’ve added to this recipe), or even brown rice.
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Here is the recipe:
Heavy Chuck Roast (5-8# or so)
Onions – 1 large or 2 small
Carrots – 1#
Celery – 2-3 stalks
Mushrooms – 1#
Red Potatoes – 1#
Tomato Paste – 1 can 15oz
Bacon – 1# Thick Cut
Garlic – 6 cloves
Red Wine – 1 1/2 cup
Beef Stock – 4 cups
Scallion – 2 each diced for stew and 2 diced for garnish at end
Fresh rosemary – 1 tablespoon
Fresh thyme – 1 teaspoon
Granulated garlic – 1 tablespoon
1 tbsp salt
1 tsp black pepper
3 bay leaves

Liquid will be fatty when it is done.
Strain the liquid into a bowl and skim the fat off (unless you love lots of fat:-))
Adjust seasoning before serving (add salt and pepper if necessary)

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