Description
A classic French beef stew cooked in red wine.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 bottle red wine (preferably Burgundy)
- 2 cups beef broth
- 4 ounces bacon, diced
- 1 onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon flour
- 1 teaspoon thyme
- 2 bay leaves
- 8 ounces mushrooms, quartered
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large Dutch oven, cook bacon until crispy. Remove and set aside.
- In the same pot, brown beef cubes in bacon fat. Remove and set aside.
- Add onions and carrots to the pot, cook until softened.
- Stir in garlic, tomato paste, and flour. Cook for 1 minute.
- Add beef and bacon back to the pot, pour in wine and beef broth.
- Add thyme and bay leaves. Bring to a simmer.
- Cover and transfer to the oven. Cook for 2.5 to 3 hours.
- In the last 30 minutes, add mushrooms.
- Remove from oven and discard bay leaves before serving.
Notes
- Serve with crusty bread or over mashed potatoes.
- You can marinate the beef in wine overnight for more flavor.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 150mg
Keywords: beef bourguignon recipe, French beef stew, classic beef stew