Description
Beef Bourguignon warms hearts with rich, tender meat slowly braised in red wine from Burgundy’s countryside. Hearty flavors meld together, creating a comforting dish that brings French countryside charm right to your dinner table.
Ingredients
Scale
Protein:
- 2 lbs beef chuck
Aromatics and Vegetables:
- 4 slices bacon
- 1 large onion
- 2 carrots
- 3 cloves garlic
- 1 lb mushrooms
- 1 cup pearl onions
Liquid and Seasoning:
- 3 cups red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
- Fresh parsley
Instructions
- Heat the Dutch oven to 325°F and crisp 4 bacon slices until golden brown. Transfer bacon to a plate, reserving the rendered fat.
- Pat 2 lbs beef chuck dry with paper towels. Brown meat in bacon drippings for 3-4 minutes per side, creating a dark crust. Remove beef and set aside.
- Sauté 1 chopped onion and 2 sliced carrots in the pot for 5 minutes until softened. Add 3 minced garlic cloves and cook 1 minute more.
- Mix 2 tablespoons tomato paste and 2 tablespoons flour into the vegetable mixture, stirring continuously for 1 minute.
- Pour 3 cups red wine and 2 cups beef broth into the pot. Scrape the bottom to release browned bits.
- Return beef and bacon to the pot. Add 1 bay leaf, 1 teaspoon dried thyme, ½ teaspoon pepper, and ½ teaspoon salt.
- Cover the pot and slide into the preheated oven. Braise for 2 ½ hours, checking liquid levels occasionally.
- Stir 1 lb sliced mushrooms and 1 cup pearl onions into the stew. Continue cooking for another 30 minutes.
- Remove bay leaf and let the stew rest for 15 minutes. Sprinkle fresh parsley on top before serving your hearty meal.
Notes
- Choose a well-marbled beef cut like chuck roast for maximum tenderness and rich flavor during the slow cooking process.
- When browning beef, ensure the pot is hot and avoid overcrowding to develop a deep, caramelized exterior that adds complex flavor.
- For a gluten-free version, replace regular flour with cornstarch or alternative gluten-free flour blends when thickening the sauce.
- Letting the beef bourguignon rest for 15-20 minutes after cooking allows the flavors to settle and the sauce to thicken naturally.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Beef
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 90 mg