Description
Beef Bourguignon is a classic French stew made with beef braised in red wine, along with carrots, onions, and mushrooms.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch pieces
- 4 cups red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 1 onion, chopped
- 4 carrots, sliced
- 8 ounces mushrooms, sliced
- 2 tablespoons flour
- 4 slices bacon, diced
- 2 tablespoons olive oil
- 1 bouquet garni (thyme, bay leaf, parsley)
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large Dutch oven, cook bacon until crispy. Remove and set aside.
- In the same pot, add olive oil and brown the beef in batches. Remove the beef and set aside.
- Add onions and garlic, cook until softened.
- Stir in flour and tomato paste, cook for 2 minutes.
- Add wine, beef broth, and bouquet garni.
- Return the beef and bacon to the pot, bring to a simmer.
- Add carrots and mushrooms, cover, and transfer to the oven.
- Braise for 2 to 3 hours until beef is tender.
- Remove bouquet garni, season with salt and pepper before serving.
Notes
- Serve with crusty bread or over mashed potatoes.
- Allow the stew to cool before storing in the refrigerator.
- Reheat gently on the stove before serving.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
Keywords: Beef Bourguignon, French stew, beef recipes