Description
French Beef Bourguignon is a classic French stew that embodies comfort food at its finest. This dish features tender beef simmered in rich red wine, complemented by aromatic herbs and colorful vegetables. Each bite reveals a harmonious blend of flavors, making it perfect for special occasions or cozy family dinners. Experience the essence of a French bistro right in your own kitchen with this warm and inviting recipe.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1.5-inch pieces
- 4 cups red wine (preferably Pinot Noir)
- 2 cups low-sodium beef broth
- 4 oz thick-cut bacon, diced
- 4 large carrots, sliced
- 8 oz cremini mushrooms, quartered
- 2 medium yellow onions, chopped
- 4 cloves garlic, minced
- 2 tsp fresh thyme leaves
- 2 bay leaves
- 2 tbsp tomato paste
- Salt and pepper to taste
Instructions
- Preheat oven to 325°F (160°C).
- Season beef with salt and pepper. In a Dutch oven, brown the beef in batches until golden. Remove and set aside.
- In the same pot, cook bacon until crispy. Add onions and garlic; sauté until translucent.
- Stir in tomato paste, then add mushrooms and carrots. Cook until softened.
- Pour in red wine, scraping up browned bits from the bottom. Simmer for 5 minutes.
- Return beef to the pot with thyme and bay leaves. Add enough beef broth to submerge meat.
- Cover and bake in preheated oven for about 2 hours or until meat is fork-tender.
- Serve over mashed potatoes or crusty bread.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
Keywords: For a vegetarian version, substitute beef with mushrooms and use vegetable broth. Enhance flavor by adding a splash of brandy during cooking.