Poor Man’s Beef Bourguignon

I accidentally created this recipe out of necessity while cooking over a campfire in the Maine wilderness. You might be thinking “Beer? In a beef burgundy? It’s literally named for the wine!” and yes, you’d be right. But I’m asking you to trust me. Beer works better in this case. 

INGREDIENTS:

- 1 Tbsp olive oil

- 6 strips of bacon

- 3lbs chuck roast or top round

- 2-3 Tbsp tomato paste

- 1 whole onion sliced

- 3 cloves garlic

- A few sticks of celery

- 8oz mushrooms, white or baby bella

- 4-5 Peeled carrots

- 1 bottle of dark beer (or two cups red wine, if you prefer)

- 1-2 cups chicken/beef stock (depends how big your beer is) 

- 2 Tbsp chopped fresh thyme

- Salt, pepper, cayenne pepper, and worcester sauce to taste

This recipe is even better cooked over a campfire. Just don’t let any soot get in.

RECIPE:

1. Dice up a couple strips of bacon. Add to a cold dutch oven over medium heat. Cook until most of the fat is rendered out. Remove with a slotted spoon and reserve. 

2. Raise heat to high. Sear the beef in the bacon fat until nicely brown on all sides. 

3. Spoon in a few tablespoons of tomato paste in and scrape the bottom of the pot with a wooden spoon to get up all the nice browned bits. 

4. Add in your chopped veggies—celery, carrot, onion, and mushrooms—and cook until softened, 3-5 minutes.   

5. Add the seared meat and bacon to the dutch oven. Add the beer or wine and add stock until all ingredients are submerged. Stir to combine.

6. Add bay leaves, 1 Tbsp of the thyme, worcestershire sauce, a sprinkle of salt and pepper, and an optional pinch of cayenne pepper. 

7. Cover and simmer for 2-3 hours, or cook in a slow cooker, four hours on low. 

8. Serve as is, over noodles, or over mashed potatoes. Top with reserved tablespoon of thyme. 

HELPFUL NOTES: 

• Beer brings a lot of flavor with slightly less acidity, promoting the subtle flavors of the bacon, beef, and vegetables.

A very pretty girl enjoys this stew on the beach of a Maine lake.