Description
Beef Bourguignon brings French countryside comfort straight to your kitchen table, creating a hearty meal that warms you from the inside out. Tender beef braised in red wine with smoky bacon and earthy mushrooms delivers a classic French dinner that feels like a culinary embrace.
Ingredients
Scale
Meat:
- 2 to 3 pounds beef chuck, cubed
Vegetables:
- 2 large carrots, sliced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 8 ounces cremini mushrooms, quartered
Liquids and Seasonings:
- 750 ml full-bodied red wine
- 2 cups low-sodium beef broth
- 1 tablespoon Herbs de Provence
Instructions
- Submerge 2 to 3 pounds of cubed beef chuck in 750 ml of Pinot Noir, allowing the meat to absorb deep wine flavors for 4 to 6 hours in your refrigerator.
- Remove beef from marinade, pat dry with paper towels, and season generously with salt and pepper.
- Heat a heavy dutch oven to medium-high at 400°F, then sear each beef chunk for 2-3 minutes per side until a rich mahogany crust develops.
- Transfer seared beef to a plate, then reduce heat to medium and sauté 1 large chopped onion and 4 minced garlic cloves for 4 minutes until fragrant.
- Add 2 sliced carrots and 8 ounces quartered cremini mushrooms, cooking for another 5 minutes until vegetables soften.
- Return beef chunks to the pot, pour in reserved wine marinade and 2 cups beef broth, then sprinkle 1 tablespoon Herbs de Provence across the surface.
- Cover pot, reduce heat to low at 275°F, and simmer slowly for 2.5 hours until meat becomes impossibly tender and sauce thickens naturally.
- Taste and adjust seasoning with additional salt and pepper before ladling into deep serving bowls.
Notes
- Choosing the right cut of beef makes all the difference, with chuck roast or brisket delivering the most tender results.
- Patience during marinating and slow cooking creates deep, complex flavor profiles that transform this classic French stew.
- Using a good quality red Burgundy wine enhances the rich taste, but an affordable dry red wine works perfectly well.
- For gluten-free diets, replace traditional flour dredging with cornstarch or almond flour to maintain the stew’s thickness and texture.
- Prep Time: 4 hours
- Cook Time: 2-3 hours
- Category: Beef
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 4 to 6
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg