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Carolina Eats
Carolina Eats

From home cooking to farm-to-table cuisine, the Upstate is a place for foodies. You can enter your favorite recipes during our quarterly Carolina Eats Recipe Sweepstakes presented by Ingles. All submitted recipes will be published here for everyone to enjoy.

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Carolina Eats -Mushroom, Carrot & Onion Oven Burgoo

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Shared by Mark Adcox | A comforting, slow-roasted classic

This rich and savory oven burgoo—shared by Mark Adcox—is a hearty blend of tender beef, earthy mushrooms, sweet carrots, and pearl onions, all slow-cooked to perfection in a tomato and broth base. Using a tougher cut of beef makes this dish budget-friendly and flavorful, as the long, gentle cooking time turns it meltingly tender. Perfect for a cozy dinner or a make-ahead meal that tastes even better the next day.

 Ingredients

  • 2 to 3 Lb beef shoulder or round roast, cut into 1-inch cubes
    (Tougher cuts work great due to the long cooking time)

  • ¼ cup all-purpose flour

  • 2 tbsp vegetable oil

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  • 2 tbsp butter

  • 1 (10 oz) can tomato sauce

  • 2 beef bouillon cubes dissolved in 2 cups water
    (or substitute with low-sodium beef broth)

  • 3 large carrots, cut into ¼-inch by 2-inch strips

  • 2 cups sliced fresh mushrooms

  • 12 to 16 frozen pearl onions

 Instructions

Step 1: Prep and Preheat

  • Adjust oven rack to fit a large cast iron pot with a lid (porcelain-lined is ideal, but not required).

  • Preheat oven to 375°F (190°C).

Step 2: Brown the Beef

  1. Coat beef cubes evenly in flour.

  2. In a large pot over medium heat, melt 1 tbsp butter and 1 tbsp oil.

  3. Brown half the beef on all sides, then transfer to a large bowl.

  4. Repeat with remaining oil, butter, and beef cubes.

Step 3: Create the Base

  1. Add any remaining flour to the pot.

  2. Pour in the beef bouillon mixture and stir well, scraping up any browned bits to deglaze.

  3. Stir in the tomato sauce and let the mixture simmer until it begins to thicken.

  4. Turn off heat, return the beef (with juices) to the pot, and stir to coat.

Step 4: Oven Cook – Part 1

  • Cover the pot with the lid and place it in the preheated oven.

  • Bake for 45 minutes.

Step 5: Add Vegetables

  1. Carefully remove the pot from the oven.

  2. Stir in carrots, mushrooms, and pearl onions.

  3. Cover and return to the oven for another 45 minutes.

Step 6: Rest & Serve

  • Remove from oven and let the dish stand for 5 minutes.

  • Stir gently and serve warm with crusty bread or over mashed potatoes.

 Tips

  • For extra depth, add a splash of red wine to the base with the broth.

  • Substitute pearl onions with thick-sliced yellow onions if preferred.

  • This dish tastes even better the next day—leftovers store beautifully!