Description
Beef Bourguignon is a classic French stew that envelops tender beef in a rich, velvety red wine sauce, creating a warm and delightful culinary experience. This dish features succulent beef, earthy mushrooms, and sweet carrots, all simmered to perfection. Perfect for special occasions or cozy family dinners, this recipe transforms simple ingredients into an impressive meal that will leave everyone asking for seconds.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 cup dry red wine (Burgundy or Pinot Noir)
- 1 large yellow onion, sliced
- 2 shallots, sliced
- 8 oz cremini mushrooms, halved
- 3 medium carrots, sliced thick
- 2 cups low-sodium beef broth
- 4 strips bacon, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Season beef cubes with salt and pepper. In a large Dutch oven, cook diced bacon over medium heat until crispy. Remove bacon and set aside.
- Sear the seasoned beef cubes in batches until browned on all sides; remove and set aside.
- Add onions and shallots to the pot; sauté until translucent. Stir in garlic and mushrooms; cook until tender.
- Deglaze with red wine, scraping up any brown bits from the bottom of the pot. Return the beef and bacon to the pot along with carrots, thyme, bay leaves, and beef broth.
- Bring to a gentle boil then cover and transfer to a preheated oven at 325°F (160°C). Cook for 2 to 3 hours until beef is fork-tender.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg