Description
A classic recipe for a rich and flavorful beef bourguignon, perfect for culinary enthusiasts.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 slices of bacon, diced
- 1 large onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 cups red wine (preferably Burgundy)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 bouquet garni (thyme, bay leaf, parsley)
- 8 oz pearl onions, peeled
- 8 oz mushrooms, quartered
- 2 tablespoons flour
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a large Dutch oven, cook the bacon over medium heat until crisp. Remove and set aside.
- In the same pot, add olive oil and brown the beef cubes in batches. Remove and set aside.
- Add the chopped onion and carrots to the pot, cooking until softened.
- Stir in the garlic and cook for an additional minute.
- Return the beef and bacon to the pot. Sprinkle flour over the mixture and stir to coat.
- Add red wine, beef broth, and tomato paste. Stir well.
- Add the bouquet garni, salt, and pepper. Bring to a simmer.
- Cover and transfer to the oven. Cook for 2.5 to 3 hours, until the beef is tender.
- In the last 30 minutes, add pearl onions and mushrooms.
- Remove from the oven and discard the bouquet garni before serving.
Notes
- This dish can be prepared a day in advance for better flavor.
- Serve with crusty bread or over mashed potatoes.
- For a richer sauce, add a tablespoon of butter before serving.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 120mg
Keywords: beef bourguignon, French recipe, braising, culinary techniques