Description
Classic Beef Bourguignon is a heartwarming French stew that brings together tender chunks of beef, rich red wine, and aromatic herbs. This comforting dish simmers to perfection, creating a mouthwatering experience that’s perfect for cozy family dinners or special gatherings. With its robust flavors and melt-in-your-mouth texture, it’s sure to impress anyone at your table.
Ingredients
Scale
- 2 lbs chuck roast, cut into 1-inch cubes
- 1 cup full-bodied red wine (e.g., Burgundy or Pinot Noir)
- 2 cups low-sodium beef broth
- 3 medium carrots, sliced
- 8 oz cremini mushrooms, halved
- 4 oz bacon lardons (thick-cut bacon, diced)
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 4 sprigs fresh thyme
- Salt and pepper to taste
Instructions
- Prepare ingredients by cutting the chuck roast into cubes and seasoning with salt and pepper. Dice the bacon and chop the vegetables.
- In a large Dutch oven over medium-high heat, cook the bacon until crispy. Remove and set aside, retaining the fat in the pot.
- Sear the beef cubes in batches until browned on all sides, about five minutes per batch. Set aside.
- Sauté onions and garlic in the remaining fat until translucent (about three minutes). Add mushrooms and carrots; cook until slightly softened.
- Return beef and bacon to the pot. Pour in red wine, scraping up browned bits from the bottom. Add enough beef broth to cover ingredients and toss in thyme.
- Bring to a boil, cover with a lid, and transfer to an oven preheated to 350°F (175°C). Simmer for two hours until beef is fork-tender.
- Remove from oven, discard thyme sprigs, and serve over mashed potatoes or noodles.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg