Description
Beef Bourguignon is a classic French dish made with beef braised in red wine, along with onions, mushrooms, and bacon, resulting in a rich and hearty stew.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 bottle (750 ml) red wine (preferably Burgundy)
- 2 cups beef broth
- 4 oz bacon, diced
- 1 large onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 1 bouquet garni (thyme, bay leaf, parsley)
- 8 oz mushrooms, quartered
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F (160°C).
- In a large Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside.
- In the same pot, brown the beef cubes in the bacon fat. Remove and set aside.
- Add the onions and carrots to the pot, cooking until softened.
- Stir in the garlic and cook for an additional minute.
- Sprinkle the flour over the vegetables and stir to combine.
- Add the beef back to the pot along with the bacon, red wine, beef broth, tomato paste, and bouquet garni.
- Bring to a simmer, then cover and transfer to the oven.
- Braise for about 2.5 to 3 hours, or until the beef is tender.
- In the last 30 minutes, add the mushrooms.
- Remove the bouquet garni before serving. Season with salt and pepper to taste.
Notes
- For best results, use a good quality red wine.
- This dish can be made a day in advance; the flavors improve overnight.
- Serve with crusty bread or over mashed potatoes.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Beef Bourguignon, French stew, red wine beef stew, classic French recipe