Description
Beef Bourguignon is a classic French stew made with beef braised in red wine, typically from the Burgundy region.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 cups red wine (preferably Burgundy)
- 2 cups beef stock
- 1/4 cup all-purpose flour
- 4 ounces bacon, diced
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 bouquet garni (thyme, bay leaf, parsley)
- 8 ounces pearl onions, peeled
- 8 ounces mushrooms, quartered
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F (160°C).
- In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove and set aside.
- In the bacon fat, brown the beef cubes in batches. Remove and set aside.
- Add olive oil if needed; sauté onions and carrots until softened.
- Stir in garlic and tomato paste, cooking for 1 minute.
- Sprinkle the flour over the vegetables and stir for another minute.
- Deglaze the pot with red wine, scraping up any browned bits.
- Add beef stock, bouquet garni, and reserved beef and bacon back to the pot. Season with salt and pepper.
- Bring to a simmer, cover, and place in the oven. Cook for 2.5 to 3 hours until beef is tender.
- In the last 30 minutes, add pearl onions and mushrooms to the pot.
- Remove from oven, discard bouquet garni, and adjust seasoning as necessary.
Notes
- For added depth, consider using a mix of red wines.
- Serve with crusty bread or over mashed potatoes for a complete meal.
- Garnish with fresh parsley before serving.
- This dish can be made a day ahead; flavors improve after resting.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Stew
- Method: Oven Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 120mg
Keywords: beef bourguignon, French stew, braised beef, Burgundy wine