Description
Classic Beef Bourguignon is a comforting French stew that envelops tender beef in a rich, velvety red wine sauce. Infused with aromatic herbs and fresh vegetables, this dish creates a culinary experience that’s perfect for gatherings or cozy nights in. Each bite offers savory, melt-in-your-mouth beef paired with earthy mushrooms and sweet carrots, making it an unforgettable classic.
Ingredients
Scale
- 2 lbs chuck roast, cut into 1-inch cubes
- 2 cups Burgundy or Pinot Noir red wine
- 3 medium carrots, chopped
- 2 medium yellow onions, diced
- 8 oz cremini mushrooms, quartered
- 4 oz bacon lardons
- 3 garlic cloves, minced
- 2 cups beef broth
- 2 tsp fresh thyme leaves
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Prepare your ingredients: chop the chuck roast into cubes, dice onions, slice carrots, and quarter mushrooms.
- In a large Dutch oven, cook bacon lardons over medium heat until crispy. Remove bacon but leave the fat in the pot.
- Brown the beef cubes in batches in the bacon fat for about 5-7 minutes per batch. Remove and set aside.
- Sauté onions, carrots, and mushrooms in the pot for about five minutes until softened.
- Add red wine and beef broth to cover all ingredients. Stir in garlic, thyme, and bay leaves; scrape any browned bits from the bottom of the pot.
- Bring to a gentle boil, then reduce heat to low and cover. Simmer for about 2 hours until beef is tender.
- Remove bay leaves and thyme before serving over mashed potatoes or buttered noodles.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Braised
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 100mg