Description
Classic Beef Bourguignon is a timeless French dish that envelops your senses with its rich, savory flavors. Tender chunks of beef are slow-cooked in a robust red wine sauce, complemented by sweet carrots and earthy mushrooms. This hearty stew is perfect for special gatherings or cozy family dinners, leaving everyone craving more. With each bite, you’ll experience the warmth and nostalgia reminiscent of traditional home cooking.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1.5-inch pieces
- 1 cup dry red wine (preferably Burgundy)
- 3 medium carrots, sliced
- 8 oz cremini mushrooms, halved
- 2 medium yellow onions, diced
- 4 cloves garlic, minced
- 2 tsp fresh thyme or 1 tsp dried thyme
- 2 bay leaves
- 4 oz bacon lardons
- 3 cups low-sodium beef broth
- 2 tbsp flour
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- 1. Prep your ingredients by chopping vegetables and dicing the bacon.
- 2. In a large Dutch oven over medium-high heat, cook bacon until crispy; remove and set aside but keep the fat.
- 3. Sear beef chunks in batches until browned on all sides; set aside.
- 4. Sauté onions and garlic in the bacon fat until translucent; sprinkle flour over and stir to combine.
- 5. Pour in red wine while scraping up brown bits; simmer for about 5 minutes.
- 6. Add back bacon along with carrots, mushrooms, thyme, bay leaves, and beef broth; stir well.
- 7. Bring to a gentle simmer, cover tightly, then reduce heat to low and braise for 2-3 hours until meat is fork-tender.
- 8. Remove bay leaves before serving; enjoy with creamy mashed potatoes if desired.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Braised
- Cuisine: French
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg
Keywords: Use good quality wine for better flavor. Feel free to add pearl onions or substitute red wine with a splash of brandy for an extra kick. Leftovers can be stored in an airtight container in the fridge for up to three days.