Description
Beef Bourguignon is a classic French stew that promises a cozy culinary experience with its tender chunks of beef simmered in rich red wine, earthy mushrooms, and sweet carrots. This hearty dish is perfect for special occasions or intimate dinners, creating an inviting atmosphere that will leave your guests craving more.
Ingredients
Scale
- 2 lbs chuck roast, cut into 1-inch pieces
- 4 slices bacon, diced
- 2 cups dry red wine (Burgundy or Pinot Noir)
- 3 medium carrots, sliced
- 8 oz cremini mushrooms, quartered
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 tsp fresh thyme leaves
- 2 cups beef broth
- Salt and pepper to taste
Instructions
- In a large Dutch oven over medium-high heat, cook the bacon until crispy. Remove the bacon but leave the fat in the pot.
- Sear the beef chunks in batches until browned on all sides; remove and set aside.
- Sauté onions and garlic in the same pot for about 5 minutes until translucent.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 10 minutes.
- Return the beef and bacon to the pot, adding carrots, mushrooms, thyme, salt, pepper, and enough beef broth to cover everything.
- Bring to a gentle boil then reduce heat to low. Cover tightly and simmer for about 2 hours until the beef is fork-tender.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 3g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 110mg
Keywords: For added depth of flavor, consider marinating the beef in red wine overnight before cooking. You can also customize this dish by adding other vegetables like potatoes or swapping thyme for rosemary.