Beef Bourguignon

I Love this Cozy Beef Recipe, no Matter the Cut you use, whether it’s stewing beef or as in my Instagram video i Used a Short Rib Roast. The Beef is So tender and Flavourful and sure to be a Family Favorite or a great way to impress your guests over the Holidays!

Start off with a Nice Thawed Roast ( I got mine from Vanderpol Farms- @Whatsyourbeef on Instagram) But you can ask any butcher or replicate this with any size roast that’ll fit into your Cast Iron Pot. For faster Cooking time you can also just use Chunks of stewing beef. Here’s the details! If you are more of a visual learner you can follow along with the Quick Version on my Instagram Reel!

You’ll Need:
1 - 3 or 4 Pound Roast
1/2 Pound of Bacon
1 Red Onion
2-3 Carrots
Bottle of Red Wine - I used Bread and Butter Cabernet but any pino noir or merlot works too
1 pack of button mushrooms (Optional but we relly like them)
Salt&Pepper

1 - Preheat your oven to 325. Start by browning your Bacon on medium heat in your Cast Iron Pot (The Uglier the better!) once the bacon is crispy and there is lots of grease in your pan, set the Bacon Aside for later
2- Generously Salt and Pepper your Roast , then Brown 2-3 Sides of your roast in the Bacon grease for extra flavor and leave in the pan.
3- Pour in 1/2 a bottle of Red Wine of choice to deglaze the pan with the roast still inside and top with your Chopped Carrots and Onion and cooked Bacon.
4- Place your lid on your pot and place in the oven at 325 for 4 Hours.
5- At the 4 Hour Mark if you are adding mushroom’s you can do so now and cook 1 more hour.
6- With a Measuring cup take out 1-2 Cups of Au Jus (Beef Drippings) from the Pot and put into a smaller saucepan to reduce and Simmer. If you like a thicker gravy you can add in 1 tbsp of flour with 3-4 tbsp of Beef Drippings to whisk in. I like to make this paste in another container and slowly pour in to reduce any lumps.
7- Thats it! Enjoy! I like to serve over mashed potatoes but this also goes nicely with fresh buns and roasted veggies!