Description
A rich, hearty stew that embodies the art of simplicity and depth of flavor, perfect for gatherings or cozy evenings.
Ingredients
Scale
- 2–3 pounds beef chuck
- 1 bottle of dry red wine (e.g., Pinot Noir or Burgundy)
- 4–6 slices of bacon or lardons
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2–3 carrots, chopped
- 1 large onion, sliced
- 2–3 cloves garlic, minced
- 2–3 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Prep the ingredients: Cut the beef into 2-inch cubes and pat dry. Chop onions and carrots, and mince garlic.
- Brown the bacon: In a large Dutch oven, cook bacon over medium heat until crispy, about 5-7 minutes. Remove and set aside.
- Brown the beef: In the same pot, increase heat to medium-high and brown beef in batches, about 3-4 minutes per side. Set aside with the bacon.
- Sauté the vegetables: Lower heat and add onions and carrots. Cook until onions are translucent, about 5 minutes. Add minced garlic for another minute.
- Deglaze with wine: Pour in red wine, scrape the bottom of the pot, and bring to a simmer. Reduce wine by half.
- Introduce the broth: Stir in beef broth, tomato paste, thyme, bay leaves, beef, and bacon. Bring to a gentle simmer.
- Slow cook the magic: Cover and let simmer for 2-3 hours or transfer to a preheated oven at 350°F (175°C) for the same time.
- Final touch: About 15-30 minutes before serving, taste and season with salt and pepper. Thicken sauce if desired.
Notes
Boeuf Bourguignon tastes better the next day as flavors meld. Can be frozen for up to three months.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 100mg
Keywords: Boeuf Bourguignon, French stew, hearty dinner, winter recipe