Description
Beef Bourguignon is a classic French dish that envelops tender chunks of beef in a rich, red wine sauce, creating an unforgettable dining experience. This recipe is perfect for cozy family dinners or elegant gatherings, offering layers of flavor and comfort. With hearty ingredients and simple preparation steps, you’ll impress your guests effortlessly while indulging in the warm aromas of this delightful stew. Serve it with crusty bread to soak up the delicious sauce and elevate your meal.
Ingredients
Scale
- 2 lbs Beef Chuck Roast, cut into 1–2 inch cubes
- 1 cup Dry Red Wine
- 3 Carrots, chopped
- 1 large Yellow Onion, diced
- 8 oz Button Mushrooms, sliced
- 4 cloves Garlic, minced
- 4 sprigs Fresh Thyme (or 1 tsp dried)
- 2 Bay Leaves
- 2 cups Low-Sodium Beef Broth
- 6 oz Bacon Lardons
- 2 tbsp Olive Oil
- Salt & Pepper to taste
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Add bacon lardons and cook until crispy. Remove and set aside.
- In the same pot, sear beef cubes in batches until browned on all sides (about 4-5 minutes per side). Remove and set aside.
- Sauté chopped onions and carrots in the remaining fat until onions are translucent (about 5 minutes).
- Pour in red wine to deglaze the pot; simmer for 5 minutes.
- Stir in beef broth, bay leaves, thyme, seared beef, and bacon. Bring to a gentle boil.
- Lower heat to maintain a simmer; cover partially and cook for 2-3 hours until beef is tender.
- About 30 minutes before serving, stir in mushrooms.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg