Description
Indulge in the rich, comforting flavors of Beef Bourguignon, a classic French dish that transforms tender beef into a culinary masterpiece. Slow-cooked in a luscious red wine sauce with fresh vegetables and aromatic herbs, this dish is perfect for cozy family dinners or entertaining guests. Serve it alongside crusty bread for an unforgettable experience.
Ingredients
Scale
- 2–3 lbs beef chuck roast, cut into chunks
- 1 cup dry red wine
- 2 medium carrots, sliced
- 2 yellow onions, diced
- 8 oz button or cremini mushrooms, quartered
- 4 oz bacon lardons
- 3 cloves garlic, minced
- 2 tsp fresh thyme (or 1 tsp dried)
- 2 bay leaves
- 2 cups low-sodium beef broth
- 1/4 cup flour
- 2 tbsp olive oil
Instructions
- Preheat your oven to 325°F (160°C).
- In a large Dutch oven, heat olive oil over medium-high heat. Season beef chunks with salt and pepper, then sear until browned on all sides (about 5-7 minutes). Remove and set aside.
- Add bacon lardons to the pot and cook until crisp (4-5 minutes). Remove bacon but leave drippings.
- Add onions, carrots, and mushrooms; sauté until softened (around 5 minutes).
- Sprinkle flour over vegetables; stir for one minute. Add minced garlic and cook until fragrant (30 seconds).
- Pour in red wine while scraping up any brown bits from the pot. Simmer for 2-3 minutes.
- Return beef and bacon to the pot along with thyme, bay leaves, and enough beef broth to cover. Bring to a gentle simmer.
- Cover tightly and transfer to the oven; cook for about 2-3 hours until meat is tender.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 430
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg