Description
Beef bourguignon is a classic French stew made with beef braised in red wine, often flavored with garlic, onions, and mushrooms.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 bottle red wine (preferably Burgundy)
- 3 cups beef broth
- 1 onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 bouquet garni (thyme, bay leaf, parsley)
- 8 ounces mushrooms, sliced
- 4 strips bacon, chopped
- 2 tablespoons flour
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 300°F (150°C).
- In a large pot, cook the bacon over medium heat until crispy. Remove and set aside.
- Brown the beef in the bacon fat, then remove from the pot.
- Add the onion, carrots, and garlic, and cook until softened.
- Stir in the flour and tomato paste, cooking for 2 minutes.
- Add the beef back to the pot along with the wine, beef broth, and bouquet garni.
- Bring to a simmer, cover, and transfer to the oven.
- Braise for 2.5 to 3 hours until the beef is tender.
- In the last 30 minutes, add the mushrooms.
- Season with salt and pepper before serving.
Notes
- Serve with crusty bread or over mashed potatoes.
- Allow it to sit overnight for better flavor.
- Can be frozen for later use.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 100mg
Keywords: beef bourguignon, French stew, classic recipe, braised beef