Description
Beef Bourguignon brings hearty French countryside flavors straight to your dinner table, warming hearts with rich, tender meat simmered in red wine. Slow-cooked beef melts in your mouth, creating a rustic meal that connects you to generations of home cooking.
Ingredients
Scale
Main Ingredients:
- 2–3 pounds beef chuck roast
- 1 cup dry red wine
- 2 cups low-sodium beef broth
Supporting Ingredients:
- 6 ounces bacon lardons
- 3 medium carrots
- 2 yellow onions
- 8 ounces cremini mushrooms
Finishing Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon flour
- 4 cloves garlic
- 1 tablespoon fresh thyme leaves
- 2 bay leaves
- Salt
- Pepper
Instructions
- Preheat your oven to a precise 350°F. Generously season 2-3 pounds of beef chuck roast with salt and pepper, ensuring every surface gets attention.
- Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Sear the seasoned beef for 4-5 minutes on each side until a deep golden-brown crust develops.
- Remove the beef and set it aside. Drop 6 ounces of bacon lardons into the hot pot, cooking until they turn crispy and release their rich fat, about 5-7 minutes.
- Toss 2 chopped onions, 3 chunked carrots, 8 ounces sliced mushrooms, and 4 minced garlic cloves into the bacon drippings. Sauté until onions become translucent, roughly 5 minutes.
- Dust 1 tablespoon of flour over the vegetable mixture, stirring carefully to coat each piece evenly. Cook for an additional 2 minutes to eliminate raw flour taste.
- Pour 1 cup of red wine into the pot, using a wooden spoon to scrape up all the delicious browned bits from the bottom.
- Add 2 cups beef broth, 1 tablespoon fresh thyme leaves, and 2 bay leaves. Stir to combine all ingredients thoroughly.
- Return the seared beef to the pot, nestling it among the vegetables. Bring the liquid to a gentle boil.
- Cover the Dutch oven with a tight lid and slide it into the preheated oven. Braise for 2-3 hours until the beef becomes incredibly tender and easily pulls apart with a fork.
Notes
- Select a robust red wine like Burgundy or Pinot Noir to enhance the deep, rich flavor of the beef bourguignon.
- Cut beef into large, uniform chunks to ensure even cooking and tender meat that practically melts in your mouth.
- For a lighter version, replace beef chuck with leaner cuts like sirloin and trim all visible fat before cooking.
- Make this classic French stew ahead of time, as the flavors develop and intensify when reheated the next day.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Beef
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 390 kcal
- Sugar: 4 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 85 mg