Description
Beef Bourguignon is the ultimate comfort food that brings together tender beef, rich red wine, and aromatic vegetables in a delightful symphony of flavors. This classic French dish is perfect for cozy dinners or impressing guests with minimal effort. By slow-cooking the ingredients, you create a meal that’s not just hearty but also bursting with depth and warmth, making every bite an unforgettable experience. Serve it over buttery mashed potatoes or with crusty bread to soak up the savory sauce.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch pieces
- 1 cup dry red wine (Burgundy or Pinot Noir)
- 3 medium carrots, sliced
- 2 medium yellow onions, chopped
- 8 oz baby Bella mushrooms, sliced
- 4 cloves garlic, minced
- 2 tsp fresh thyme leaves
- 2 bay leaves
- 2 cups beef broth
- 4 oz bacon lardons
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F (165°C).
- In a large Dutch oven, heat olive oil over medium-high heat. Season beef with salt and pepper; sear in batches until browned on all sides.
- Remove beef; add bacon lardons to pot and cook until crispy. Add onions, carrots, and garlic; sauté until onions are translucent.
- Deglaze pot with red wine, scraping up browned bits; simmer for about 5 minutes.
- Return beef to pot along with thyme, bay leaves, mushrooms, and beef broth; stir well.
- Bring mixture to a gentle simmer, cover tightly, and transfer to the oven. Cook for 2-3 hours until meat is fork-tender.
- Remove bay leaves and thyme before serving. Adjust seasoning as necessary.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Slow cooking
- Cuisine: French
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 380
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg