Description
Indulge in the rich flavors of Beef Bourguignon, a timeless French stew that combines tender beef, aromatic herbs, and robust red wine. This dish simmers gently to create a warm, comforting meal perfect for chilly evenings. As the savory aromas fill your kitchen, you’ll be transported to a cozy bistro in the heart of France. Ideal for gatherings or family dinners, this recipe is sure to impress and delight everyone at your table.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 cups dry red wine (like Pinot Noir)
- 3 medium carrots, sliced
- 2 medium yellow onions, chopped
- 4 cloves garlic, minced
- 8 oz button or cremini mushrooms, halved
- 2 cups low-sodium beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
- 4 oz bacon lardons, diced
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Sear beef cubes until browned on all sides. Remove from pot.
- In the same pot, cook bacon lardons until crispy; add onions and garlic until translucent.
- Stir in carrots and mushrooms; cook until slightly softened.
- Deglaze with red wine, scraping up browned bits; simmer for about 5 minutes.
- Return beef to the pot along with broth, thyme, bay leaves, salt, and pepper. Bring to a boil.
- Reduce heat to low; cover and simmer for 2-3 hours until beef is fork-tender.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
Keywords: For added depth of flavor, let the stew sit overnight before serving. Swap red wine for white wine for a lighter variation or add additional vegetables like potatoes for extra heartiness.