Description
Beef Bourguignon is a classic French stew that warms both heart and soul. This dish features succulent beef slow-cooked in a rich red wine sauce, enhanced with aromatic herbs and vibrant vegetables. Perfect for cozy family dinners or impressing guests at your next gathering, this recipe promises restaurant-quality flavors using simple ingredients. The result? A deeply satisfying meal that’s sure to be the highlight of any occasion.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into bite-sized pieces
- 1 cup dry red wine (like Burgundy or Pinot Noir)
- 4 slices thick-cut bacon, diced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tsp fresh thyme
- 2 bay leaves
- 4 cups low-sodium beef broth
- 1/4 cup all-purpose flour
- Salt and pepper to taste
Instructions
- 1. Season the beef with salt and pepper and chop all vegetables.
- 2. In a large Dutch oven over medium-high heat, cook diced bacon until crispy; remove and set aside while keeping the fat in the pot.
- 3. Sear the beef in batches until browned on all sides. Remove and set aside.
- 4. Add carrots, celery, onions, and garlic to the pot; sauté for about five minutes until softened. Stir in flour to coat evenly.
- 5. Pour in red wine, scraping up any browned bits from the bottom and bring to a simmer.
- 6. Return the beef and bacon to the pot; add broth, thyme, and bay leaves. Bring to a gentle boil before reducing heat to low.
- 7. Cover and let simmer for about two hours until the meat is tender.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 580
- Sugar: 3g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 120mg