Beef Bourguignon
Beef Bourguignon is a heartwarming French stew that offers a delightful blend of tender chuck roast, earthy mushrooms, and sweet caramelized onions, all simmered in rich red wine. This classic dish is perfect for cozy dinners or gatherings with friends and family. Each bite melts in your mouth, creating an unforgettable culinary experience that fills the home with inviting aromas.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 30 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: French
Ingredients
Scale
- 2 lbs chuck roast, cut into 1.5-inch cubes
- 4 strips high-quality bacon, chopped
- 2 cups dry red wine (preferably Burgundy)
- 2 cups low-sodium beef broth
- 3 medium carrots, sliced thickly
- 8 oz cremini mushrooms, halved
- 1 large onion, chopped
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh herbs (e.g., thyme or bay leaf), optional
Instructions
- In a large Dutch oven over medium heat, cook the chopped bacon until crispy. Remove and set aside.
- In the bacon fat, sear the beef cubes on all sides until browned. Remove from pot.
- Sauté onions and carrots in the same pot for about 5 minutes; add minced garlic and cook briefly.
- Deglaze with red wine, scraping up brown bits from the bottom. Simmer for 5 minutes.
- Return beef and bacon to the pot; add mushrooms and beef broth. Season with salt and pepper.
- Cover and simmer on low heat for about 2 hours or bake at 325°F (160°C) until tender.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: For added richness, consider using port wine instead of red wine or swapping out vegetables based on your preference. Allowing the stew to sit overnight enhances its flavor even more.