Description
Beef Bourguignon is a classic French dish that combines tender beef, rich red wine, and aromatic herbs into a hearty stew. This comforting meal is perfect for gatherings or cozy nights at home. The deep flavors develop beautifully as it simmers, creating a dish that feels both elegant and homely. Serve it with crusty bread or creamy mashed potatoes to soak up every delicious drop of sauce.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 2-inch chunks
- 1 cup dry red wine (such as Burgundy)
- 8 oz fresh cremini mushrooms, halved
- 1 cup baby carrots, chopped
- 1 cup pearl onions, peeled
- 4 cloves garlic, minced
- 2 cups beef broth
- 3 sprigs fresh thyme
- 4 oz bacon lardons
- ¼ cup flour
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a heavy-bottomed pot over medium-high heat. Sear the beef chunks in batches until browned on all sides (about 5-7 minutes). Remove and set aside.
- In the same pot, add bacon lardons and cook until crispy. Stir in chopped onions and minced garlic; sauté until soft (3-4 minutes).
- Pour in the red wine and beef broth, scraping any browned bits from the bottom of the pot. Return the beef to the pot along with thyme sprigs.
- Bring to a gentle simmer, cover, and cook on low heat for about 2-3 hours until the beef is tender.
- In the final hour, add mushrooms and carrots, continuing to simmer until vegetables are tender.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 105mg