Description
A hearty French stew filled with tender beef, rich red wine, and vegetables, perfect for cozy evenings.
Ingredients
- Beef chuck roast (2.5-3 pounds)
- Red wine (750 ml)
- Carrots (3 large)
- Onions (2 medium)
- Garlic (4 cloves)
- Mushrooms (8 oz, preferably cremini)
- Beef broth (2 cups)
- Tomato paste (2 tbsp)
- Thyme (1 tsp)
- Bay leaves (2)
- Olive oil (3 tbsp)
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F (160°C). Cut the beef into 2-inch cubes, trimming off excess fat.
- Sear the beef in a heavy, oven-safe pot with 2 tablespoons of olive oil over medium-high heat. Transfer to a plate once browned.
- Sauté the onions and garlic in the same pot for about 5 minutes until soft.
- Add the sliced carrots and mushrooms, sautéing for another 5-7 minutes.
- Deglaze with red wine, scraping up flavorful bits, and let simmer for about 10 minutes.
- Mix in the browned beef, beef broth, tomato paste, thyme, bay leaves, salt, and pepper.
- Bring to a simmer, cover, and transfer to the oven for 2.5 to 3 hours until tender.
- Adjust seasoning as needed and serve warm.
Notes
Leftovers taste even better the next day, and the dish can be frozen for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 120mg
Keywords: Beef Bourguignon, French stew, hearty meal, comfort food, cozy dinner