Description
Classic Beef Bourguignon is a rich and hearty French stew that combines tender beef with aromatic vegetables, all enveloped in a luscious red wine sauce. Perfect for cozy dinners or impressing guests, this classic dish brings warmth and comfort with every bite.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 2-inch cubes
- 2 cups dry red wine (Burgundy or Pinot Noir)
- 4 medium carrots, sliced
- 2 large yellow onions, chopped
- 8 oz cremini mushrooms, quartered
- 4 cloves garlic, minced
- 4 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 bay leaves
- 4 cups low-sodium beef broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- 1. Prepare your ingredients: Season the beef with salt and pepper. Chop the carrots, onions, and mushrooms.
- 2. Sear the beef: Heat olive oil in a large Dutch oven over medium-high heat. Add seasoned beef in batches until browned on all sides (about 5 minutes per batch). Remove and set aside.
- 3. Sauté vegetables: In the same pot, add onions and cook until softened (about 5 minutes). Stir in garlic and cook for another minute. Add carrots and mushrooms; cook until well-coated.
- 4. Deglaze with wine: Pour in red wine and scrape up any bits stuck to the pot. Let it simmer for about 5 minutes to reduce slightly.
- 5. Combine everything: Return the seared beef to the pot with thyme, bay leaves, and enough beef broth to cover all ingredients. Bring back to a gentle simmer.
- 6. Slow-cook: Cover and simmer on low heat or transfer to an oven preheated at 350°F (175°C). Cook for about 2 hours until beef is fork-tender.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Slow-cooking
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg