Description
A hearty and flavorful Beef Bourguignon recipe that is perfect for a comforting meal.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 4 ounces bacon, diced
- 1 large onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups red wine (preferably Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 bouquet garni (1 bay leaf, 2 sprigs thyme, and 1 sprig parsley tied together)
- 8 ounces mushrooms, quartered
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Season the beef cubes with salt and pepper. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef in batches, browning on all sides. Remove the beef and set aside.
- In the same pot, add the diced bacon and cook until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
- Add the chopped onion and sliced carrots to the pot. Sauté for about 5 minutes until softened. Stir in the minced garlic and tomato paste, cooking for another minute.
- Pour in the red wine, scraping the bottom of the pot to deglaze. Bring to a simmer and let it reduce for about 5 minutes.
- Return the beef and bacon to the pot. Add the beef broth and bouquet garni. Bring to a boil, then cover and transfer to the preheated oven. Cook for 2 to 2.5 hours, until the beef is tender.
- In a skillet, melt the butter over medium heat. Add the quartered mushrooms and sauté until browned, about 5 minutes.
- After the beef has cooked, remove the pot from the oven. Stir in the sautéed mushrooms and let it simmer on the stovetop for 10 minutes. If you want to thicken the sauce, mix the flour with a little water to make a slurry and stir it in.
- Remove the bouquet garni before serving. Garnish with chopped parsley.
Notes
- For a richer flavor, let the beef bourguignon sit overnight in the refrigerator and reheat it the next day.
- You can add pearl onions for extra sweetness and texture, or substitute the red wine with a non-alcoholic wine or beef broth for a different flavor profile.
- Prep Time: 30 minutes
- Cook Time: 2.5 hours
- Category: Main Course
- Method: Oven Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 100mg