Description
Beef Bourguignon is a classic French stew that envelops you in warmth with its tender beef simmered in a luxurious red wine sauce, infused with aromatic herbs and hearty vegetables. Perfect for cozy family dinners or festive gatherings, this dish transforms simple ingredients into a rich culinary experience that will leave your taste buds longing for more. Serve it with crusty bread or creamy mashed potatoes for a truly comforting meal.
Ingredients
Scale
- 2–3 pounds beef chuck roast
- 1 cup dry red wine (Burgundy or Pinot Noir)
- 3 medium carrots, cut into chunks
- 2 yellow onions, chopped
- 8 ounces cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 2 bay leaves
- 2 cups low-sodium beef broth
- 6 ounces bacon lardons
- 2 tablespoons olive oil
- 1 tablespoon flour
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). In a large Dutch oven, heat olive oil over medium-high heat. Season the beef chuck roast with salt and pepper and sear until browned on all sides (about 4-5 minutes per side). Remove and set aside.
- In the same pot, add bacon lardons and cook until crispy (5-7 minutes).
- Add chopped onions, carrots, mushrooms, and garlic; sauté until onions are translucent (about 5 minutes).
- Sprinkle flour over the vegetable mixture; stir to coat evenly and cook for an additional 2 minutes.
- Pour in the red wine while scraping up any browned bits from the bottom. Add beef broth, thyme, and bay leaves.
- Return seared beef to the pot. Bring to a gentle boil, cover with a lid, and transfer to the oven. Cook for about 2-3 hours until beef is fork-tender.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 520
- Sugar: 3g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg