Description
A classic French stew that combines tender beef, vegetables, and rich red wine for a heartwarming dish.
Ingredients
Scale
- 2 lbs beef chuck (or stew meat)
- 4 oz bacon lardons
- 1 large onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 tablespoons flour
- 3 cups red wine
- 2 cups beef broth
- 1 bouquet garni (a bundle of herbs like thyme, bay leaf, and parsley)
- Salt and pepper to taste
Instructions
- Prep your ingredients: Gather your ingredients and have everything chopped and ready to go.
- Brown the bacon: In a large Dutch oven or heavy pot, add your bacon lardons. Cook until crispy, about 5-7 minutes.
- Sear the beef: Remove the bacon and add beef in batches, searing until browned on all sides (about 3-4 minutes per side).
- Sauté the vegetables: Add chopped onions and carrots, sauté for 5 minutes, then add minced garlic and cook for an additional minute.
- Sprinkle in the flour: Sprinkle flour over the mixture, stirring constantly for 1-2 minutes.
- Deglaze the pot: Pour in red wine, scrape the bottom of the pot, and simmer for 5 minutes.
- Add broth and bouquet garni: Pour in beef broth, add reserved bacon, toss in bouquet garni, and season with salt and pepper.
- Cook low and slow: Cover and simmer for 120 to 150 minutes, or until the beef is fork-tender.
- Final touches: Discard bouquet garni, adjust seasoning with salt and pepper, and add butter if desired.
- Serve and enjoy: Ladle into bowls and serve with chopped fresh parsley.
Notes
Serve with crusty bread or mashed potatoes. This dish tastes even better the next day!
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 70mg
Keywords: Boeuf Bourguignon, French Stew, Comfort Food