Description
Beef Bourguignon is a classic French stew that combines tender beef, earthy mushrooms, and sweet carrots, all simmered in a rich red wine sauce.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 cups red wine (Burgundy or Pinot Noir)
- 4 medium carrots, sliced
- 8 oz cremini mushrooms, quartered
- 2 medium yellow onions, chopped
- 4 cloves garlic, minced
- 3 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 bay leaves
- 4 cups low-sodium beef broth
- 6 oz bacon lardons (or diced bacon)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the ingredients by chopping vegetables into even pieces and dicing the bacon.
- In a heavy pot, heat olive oil over medium-high heat. Season beef with salt and pepper; sear until browned on all sides (about 3-4 minutes per side).
- Add bacon lardons, onions, and garlic; cook until onions are translucent (about 5 minutes).
- Deglaze with red wine, scraping up brown bits; simmer for about 10 minutes.
- Add beef broth along with thyme and bay leaves; bring to a gentle simmer.
- Cover tightly and cook on low heat for 2-3 hours until beef is tender.
Notes
- This dish is perfect for gatherings or cozy nights.
- Serve with crusty bread to soak up the sauce.
- Leftovers taste even better the next day.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stewing
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg