Description
This Easy Beef Bourguignon recipe is a classic French dish featuring tender chunks of beef braised in red wine with hearty vegetables and aromatic herbs. A comforting and flavorful meal perfect for a cozy night in.
Ingredients
Scale
Main Ingredients:
- 2 pounds beef chuck, cut into 2-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Stew:
- 4 slices bacon, diced
- 1 large onion, chopped
- 2 large carrots, sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 cups red wine (such as Pinot Noir)
- 2 cups beef broth
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 bay leaves
- 1 pound small mushrooms, halved
- 1/2 pound pearl onions, peeled
For Garnish:
- Chopped fresh parsley
Instructions
- Preheat and Prep: Preheat oven to 325°F (160°C). Pat beef dry and season. Cook bacon until crisp; set aside. Brown beef in batches. Remove beef.
- Cook Aromatics: Cook onion and carrots. Add garlic and tomato paste. Sprinkle flour over vegetables.
- Deglaze and Braise: Pour in red wine, then add beef broth, thyme, bay leaves, reserved beef, and bacon. Simmer, cover, and transfer to the oven for 1 1/2 hours.
- Finish Stew: Stir in mushrooms and pearl onions. Return to oven for another 30 minutes, until beef is tender. Adjust seasoning and garnish with parsley.
Notes
- For a faster stovetop version, simmer gently for 1 1/2 to 2 hours instead of baking.
- If you want a richer sauce, reduce liquid slightly on the stovetop before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 5 g
- Sodium: 710 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg
