Description
Beef bourguignon is a classic French dish made with beef braised in red wine and beef broth, flavored with garlic, onions, and mushrooms.
Ingredients
Scale
- 2 pounds beef chuck, cut into 2-inch pieces
- 1 bottle red wine (preferably Burgundy)
- 2 cups beef broth
- 1 onion, chopped
- 2 carrots, sliced
- 4 cloves garlic, minced
- 8 ounces mushrooms, quartered
- 4 strips bacon, diced
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons flour
Instructions
- Preheat the oven to 325°F (165°C).
- In a large Dutch oven, cook the bacon over medium heat until crisp.
- Add beef to the pot and brown on all sides.
- Remove beef and set aside. Add onion and carrots to the pot, cooking until softened.
- Add garlic and mushrooms, cooking for an additional 2 minutes.
- Stir in tomato paste, flour, thyme, and bay leaves.
- Add back the beef, wine, and broth. Bring to a simmer.
- Cover and transfer to the oven. Cook for 2.5 to 3 hours.
- Remove from oven, discard bay leaves, and adjust seasoning.
- Serve hot, garnished with parsley if desired.
Notes
- Use a good quality red wine for best flavor.
- Let the dish rest for a few hours or overnight for better taste.
- 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: 100mg
Keywords: beef bourguignon, French beef stew, red wine beef stew