Description
A cozy and rich French beef stew, perfect for gatherings and family dinners.
Ingredients
Scale
- 3–4 pounds Beef chuck, cut into 2-inch cubes
- 750 ml Red wine, dry (preferably Burgundy or Pinot Noir)
- 2 cups Beef broth
- 4 medium-sized Carrots, sliced
- 1 large Onion, diced
- 4 cloves Garlic, minced
- 8 ounces Mushrooms, sliced
- 2 tablespoons Tomato paste
- 5 sprigs Fresh thyme
- 2 Bay leaves
- 2 tablespoons Olive oil
- Salt and pepper, to taste
Instructions
- Prep the Beef: Cut the beef chuck into 2-inch cubes and season generously with salt and pepper.
- Brown the Meat: Heat olive oil in a large pot over medium-high heat, sear the beef in batches until golden brown, then set aside.
- Sauté the Aromatics: Add onion and garlic to the pot, softening them for 3-4 minutes.
- Add Carrots and Mushrooms: Stir in sliced carrots and mushrooms, cooking for another 5 minutes.
- Incorporate Tomato Paste: Mix in tomato paste, cooking for 2 minutes.
- Pour in the Wine: Pour red wine, reduce heat, and let it simmer until reduced by half (10-15 minutes).
- Bring It All Together: Return beef to pot, add broth, thyme, and bay leaves, simmer for 2 to 2.5 hours.
- Final Touches: Adjust seasoning, remove bay leaves and thyme sprigs before serving.
Notes
Serve in rustic bowls with mashed potatoes or crusty bread. Can be made a day in advance for deeper flavor.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg
Keywords: beef stew, French cuisine, comfort food, bœuf bourguignon