Beef Bourguignon with Kale

Beef Bourguignon with Kale is an easy version of a French classic based on a recipe from Ina Garten.

Beef Bourguignon with Kale 

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  • 1 tablespoon olive oil
  • 8 ounce dry cured center cut applewood smoked bacon, diced
  • 3 pound round tip beef cut into 1‑inch cubes
  • kosher salt
  • fresh ground black pepper
  • 1 pound carrots , sliced very chunky
  • 2 yellow onions, sliced
  • 12 clove garlic cloves, peeled and left whole
  • (750ml) bottle good dry red wine
  • 3 cup beef broth
  • 2 tablespoon tomato paste
  • 2 bay leaves, whole
  • 2 teaspoon fresh thyme leaves
  • 1 bunch kale, thick stems removed
  • 4 tablespoon unsalted butter at room temperature, divided
  • 3 tablespoon all-purpose flour
  • 1½ pound pearl onions, peeled
  • 1½ pound mushrooms
  • italian parsley
  • rustic bread


1. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

2. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

3. Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste, bay leaves and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 ¼ hours or until the meat and vegetables are very tender when pierced with a fork.

4. Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

5. Sprinkle with parsley and serve with crusty bread.