Description
Classic Beef Bourguignon is a timeless French stew that envelops tender chunks of beef in a rich, velvety red wine sauce, perfectly complemented by earthy mushrooms and sweet carrots. This cozy dish not only warms your heart but also transforms your kitchen into a fragrant culinary haven. Ideal for chilly evenings or impressing guests, it’s a comforting meal that promises rich flavors and delightful aromas.
Ingredients
Scale
- 3 lbs chuck roast, cut into 2-inch cubes
- 1 cup dry red wine
- 2 cups beef broth
- 4 oz bacon lardons
- 3 medium carrots, sliced into chunks
- 1 cup pearl onions (or chopped yellow onions)
- 8 oz cremini or button mushrooms, halved
- 4 cloves garlic, minced
- 2 tsp fresh thyme (or 1 tsp dried)
- 2 tbsp tomato paste
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large Dutch oven, cook bacon lardons over medium-high heat until crispy. Remove with a slotted spoon and set aside.
- Season beef cubes with salt and pepper. In batches, brown the beef in the bacon fat until golden on all sides. Set aside.
- Sauté onions and garlic in the same pot until translucent. Add carrots and mushrooms; cook for an additional five minutes.
- Stir in tomato paste and thyme. Pour in red wine, scraping up browned bits from the bottom of the pot. Simmer for five minutes.
- Return beef and bacon to the pot; add beef broth until everything is submerged. Bring to a gentle boil, cover, and transfer to the oven.
- Cook for about 2.5 hours until beef is tender. Let rest for ten minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Category: Main
- Method: Oven
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 80mg
Keywords: - For extra richness, use full-bodied red wine. - Swap chuck roast for lamb or make it vegetarian by using mushrooms as the main ingredient. - Serve with creamy mashed potatoes or crusty bread to soak up the sauce.