Description
French Beef Bourguignon is a classic French stew featuring tender beef braised in red wine with vegetables and aromatics. This hearty dish is perfect for a cozy dinner gathering or a special occasion.
Ingredients
Scale
Beef Stew:
- 3 pounds beef chuck, cut into 2-inch cubes
- Salt and black pepper to taste
- 3 tablespoons olive oil
- 6 slices bacon, chopped
- 1 large yellow onion, diced
- 2 carrots, sliced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 3 cups red wine (preferably Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
Vegetable Garnish:
- 1/2 pound pearl onions, peeled
- 1/2 pound mushrooms, halved or quartered
- 2 tablespoons butter
- Chopped parsley for garnish
Garnish:
Instructions
- Preheat the Oven: Preheat the oven to 325°F (163°C).
- Season and Sear Beef: Season beef with salt and pepper. Sear in a Dutch oven until browned. Set aside.
- Cook Bacon and Vegetables: Cook chopped bacon until crispy. Sauté onion, carrots, garlic, and tomato paste. Stir in flour.
- Deglaze and Braise: Pour in wine and broth. Return beef to the pot. Add bay leaf and thyme. Braise in the oven for 2½ to 3 hours.
- Sauté Vegetables: Sauté pearl onions and mushrooms in butter until golden brown.
- Finish and Serve: Adjust seasoning of the stew. Add sautéed vegetables. Garnish with parsley and serve over desired accompaniment.
Notes
- For deeper flavor, marinate the beef in red wine, garlic, and herbs overnight before cooking.
- This dish tastes even better the next day, making it great for make-ahead meals.
Nutrition
- Serving Size: 1 bowl
- Calories: 525
- Sugar: 5g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 135mg
