Name: Classic Beef Bourguignon
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Ingredients: 2 pounds beef chuck, cut into 1.5-inch cubes; 4 slices of bacon, diced; 1 large onion, chopped; 2 carrots, sliced; 2 cloves garlic, minced; 2 cups red wine (preferably Burgundy); 2 cups beef broth; 1 tablespoon tomato paste; 2 bay leaves; 1 teaspoon fresh thyme (or ½ teaspoon dried thyme); 1 pound small white or cremini mushrooms, halved; 2 tablespoons all-purpose flour; Salt and pepper, to taste; 2 tablespoons olive oil

Description

Beef Bourguignon is a classic French stew that showcases tender beef simmered in rich red wine, aromatic vegetables, and herbs. This hearty dish is perfect for gatherings and special occasions, providing a comforting and elegant meal that warms the soul.

Ingredients

Scale

2 pounds beef chuck, cut into 1.5-inch cubes
4 slices of bacon, diced
1 large onion, chopped
2 carrots, sliced
2 cloves garlic, minced
2 cups red wine (preferably Burgundy)
2 cups beef broth
1 tablespoon tomato paste
2 bay leaves
1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
1 pound small white or cremini mushrooms, halved
2 tablespoons all-purpose flour
Salt and pepper, to taste
2 tablespoons olive oil

Instructions

Prepare the Ingredients: Chop the vegetables and cut the beef into cubes.
Sear the Bacon: In a Dutch oven, heat 1 tablespoon olive oil over medium heat. Cook the diced bacon until crispy. Remove and set aside, leaving the drippings.
Brown the Beef: Add the beef cubes to the pot in batches, searing on all sides. Remove and set aside with the bacon.
Sauté the Vegetables: Add the onions and carrots to the pot, cooking until the onions are translucent. Stir in the minced garlic and cook for another minute.
Incorporate Tomato Paste and Flour: Mix in the tomato paste and flour, cooking for about 2 minutes.
Deglaze with Wine: Pour in the red wine, scraping the pot to release browned bits. Bring to a simmer.
Add Broth and Herbs: Return the beef and bacon to the pot. Add beef broth, bay leaves, and thyme. Stir to combine.
Simmer Slowly: Cover and simmer on low for 2.5 to 3 hours until the beef is tender.
Add Mushrooms: Stir in the mushrooms about 30 minutes before the stew is finished cooking.
Season and Serve: Adjust seasoning with salt and pepper. Remove bay leaves before serving.

Notes

Serve with crusty bread, mashed potatoes, or egg noodles to soak up the sauce.
Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 3 hours

Nutrition

Calories: 520
Sodium: 700mg
Fat: 25g
Saturated Fat: 10g
Carbohydrates: 30g
Protein: 40g
Cholesterol: 80mg