Description
A comforting classic dish featuring tender chunks of beef simmered in a rich, aromatic wine sauce with earthy vegetables and fresh herbs.
Ingredients
Scale
- 2 pounds of beef chuck, cut into 1.5-inch cubes
- 4 slices of bacon
- 2 cups of red wine
- 2 cups of beef broth
- 2 tablespoons of tomato paste
- 1 tablespoon of all-purpose flour
- 1 cup of pearl onions
- 3 cloves of garlic, minced
- 2 cups of button mushrooms, sliced
- 2 carrots, sliced
- 1 bay leaf
- Few sprigs of fresh thyme
- Salt and pepper to taste
Instructions
- Begin by cutting your beef chuck into 1.5-inch cubes, then pat dry.
- Cook the bacon in a large Dutch oven over medium heat until crispy, then transfer to a paper towel-lined plate.
- Increase the heat to medium-high and brown the beef in the same pot in batches.
- Remove the beef and add pearl onions and mushrooms, sauté until golden, then add garlic and carrots.
- Stir in tomato paste and flour, cooking for a minute.
- Pour in red wine, scraping the bottom of the pot, and simmer for 5 minutes.
- Add the beef and bacon back, along with beef broth, bay leaf, and thyme.
- Cover and simmer on low for 2.5 to 3 hours.
- Fish out bay leaf and thyme, then adjust seasoning as necessary before serving.
- Let the dish rest for about 10-15 minutes before serving.
Notes
This dish can be made ahead of time, as it often tastes better the next day. Store leftovers in airtight containers for up to 3 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
Keywords: beef bourguignon, french cuisine, comfort food, stew, beef stew