Description
A heartwarming classic French dish combining tender beef, rich red wine, and a medley of vegetables.
Ingredients
Scale
- 2 pounds of beef chuck (or stew meat)
- 4 ounces of pancetta (or bacon)
- 1 bottle (750 ml) of dry red wine
- 2 cups of beef stock
- 2 tablespoons of tomato paste
- 1 tablespoon of flour
- 3–4 cloves of garlic
- 1 large onion (yellow or pearl)
- 4–5 carrots
- 8 ounces of button mushrooms
- 1–2 teaspoons of fresh or dried thyme
- 1–2 bay leaves
- Salt and pepper to taste
Instructions
- Prep work: Trim excess fat from the beef and cut it into 1–2 inch cubes. Season liberally with salt and pepper.
- Sear the pancetta in a large Dutch oven over medium heat until crispy, about 5–7 minutes. Remove and set aside.
- Brown the beef in batches until browned on all sides, then remove and set aside.
- Sauté the diced onion, garlic, and carrots for about 5 minutes until softened.
- Add the flour and cook for another 2 minutes, stirring constantly.
- Deglaze with red wine, scraping the bottom of the pot. Allow to bubble for 5–10 minutes.
- Bring everything together: Add the beef, pancetta, beef stock, tomato paste, thyme, and bay leaves.
- Slow cook for 1.5 to 2 hours on low heat.
- Add mushrooms about 30 minutes before serving.
- Final seasoning: Taste and adjust with salt and pepper as needed before serving.
Notes
This dish tastes even better the next day after the flavors have melded.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Boeuf Bourguignon, French cooking, hearty stew, comfort food