Oven baked Beef Bourguignon slow cooked, glazed carrots and pearl onions, the meat is juicy and fork tender, so delicious!
For the Beef Bourguignon, select a tender cut as the cooking time in the oven is significantly longer than on the stove. Boneless chuck is a cut of choice, bake it for about 3 to 3h30 or until a chunk breaks easily when crushed with a fork.
For this recipe of Beef Bourguignon, I marinated my chunks of beef overnight into a spiced wine and I have chosen to cook my vegetable separately, glazed carrots and pearl onions, roasted mushrooms but you can perfectly bake beef and vegetables together in a baking pan.
One advantage of baking everything together, you can schedule your baking time ahead and come back from work to a home full of savory perfumes and a delicious and comforting meal.
Plan for leftover sauce and meat with which you’ll make scrumptious pasta al ragù or bolognese!
28.21 oz. (800 g) boneless chuck, cut in chunks
1 bottle of Burgundy wine or Pinot Noir
1 tbsp dry herbs
1 carrot, cut in chunks
1 onion, quartered
2 tbsp flour
3.55 oz (100 g) bacon, cut in strips
1 cup (240 ml) tomato sauce
1/2 cup (120 ml) broth, hot
salt and pepper to taste
Some vegetable oil
4 carrots, peeled and cut in strips
10 pearl onions, peeled
7 oz. (200 g.) Paris mushrooms, peeled and quartered
2 tbsp. sugar, separated
Salt and pepper to taste
The day before, marinate beef chunks into the wine, spiced with dry herbs, cloves, onion and carrot chunks, a few peppercorns
The following day, drain the beef chunks, coat them with flour, heat some oil into a pan and sear quickly beef chunks on all sides
Pre-heat your oven to 325°F (170°C), into a crockpot, add some vegetable oil, the beef chunks, the marinade, the bacon, tomato sauce, hot broth, salt and pepper to taste, stir well and cover with a lid
Into the oven, in the center, bake for about 3 hours or until meat is tender and can be easily crushed with a fork
If at the end of baking time, you find that the sauce is too thin, remove the meat and put the crockpot on the stove, on medium/high heat, simmer and reduce the sauce until right consistency
In the meantime, into a pan, heat some vegetable oil, add the carrot sticks, sprinkle with salt and pepper to taste, sprinkle with 1 tbsp. sugar, toss, cover the bottom of pan with a little water and cook away on medium/high heat until tender, add a little water when necessary
Cook the pearl onions the same way
For the Paris mushrooms, heat some vegetable oil into a pan, add the quartered mushrooms, sprinkle with salt and pepper to taste, cook away on medium/high heat until golden and cooked through. In the beginning, you might think that you didn’t put enough oil as the mushrooms will completely absorb it, but then they’ll release it whilst cooking
Serve Beef Bourguignon into its sauce, surrounded with vegetables
Sprinkle some parsley to decorate
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