Description
A classic French Beef Bourguignon recipe that is rich, flavorful, and perfect for a cozy dinner. Tender beef simmered in red wine with vegetables and herbs until melt-in-your-mouth delicious!
Ingredients
Scale
For the Beef:
- 2½ lbs beef chuck, cut into 2-inch cubes
- Salt and black pepper to taste
- 2 tablespoons olive oil
For the Stew:
- 6 slices bacon, chopped
- 1 large onion, chopped
- 2 carrots, sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2½ cups dry red wine (such as Pinot Noir)
- 2 cups beef broth
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 2 bay leaves
- 1 lb small white or cremini mushrooms, halved
- 1 tablespoon butter
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat oven to 325°F.
- Sear the Beef: Season beef cubes with salt and pepper. Sear in a Dutch oven until browned, then set aside.
- Cook the Stew: Cook bacon until crisp. Add onion, carrots, garlic, and tomato paste. Stir in flour. Pour in wine and broth. Add beef, thyme, and bay leaves. Braise in the oven for 2½ to 3 hours.
- Sauté the Mushrooms: Sauté mushrooms in butter until browned.
- Finish the Dish: Remove stew from oven, add mushrooms, adjust seasoning, and garnish with parsley.
Notes
- Serve over mashed potatoes, noodles, or bread.
- For best flavor, make a day ahead and refrigerate overnight.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1½ cups
- Calories: 540
- Sugar: 4g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 130mg
