Description
Indulge in a comforting plate of Beef Bourguignon, where tender beef melds with rich red wine and vibrant vegetables. This classic French stew is perfect for cozy evenings or special gatherings, promising an unforgettable culinary experience that warms the heart.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 1 cup dry red wine (such as Burgundy)
- 3 medium carrots, chopped
- 2 yellow onions, diced
- 8 oz cremini mushrooms, sliced
- 4 oz bacon, diced
- 4 cloves garlic, minced
- 2 tsp fresh thyme
- 2 bay leaves
- 2 cups low-sodium beef broth
- 3 tbsp all-purpose flour
- 2 tbsp butter
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef chunks until browned on all sides. Remove and set aside.
- Add diced bacon to the pot; cook until crispy. Stir in onions and carrots; sauté until softened.
- Mix in minced garlic and sprinkle flour over the mixture. Cook until slightly golden, about two minutes.
- Deglaze with red wine, scraping up brown bits. Return the beef to the pot along with beef broth, thyme, and bay leaves.
- Bring to a boil, then reduce heat to low and simmer for 1.5 to 2 hours until the beef is fork-tender.
- In the last 30 minutes of cooking, stir in sliced mushrooms.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg