Description
Indulge in the heartwarming flavors of Beef Bourguignon, a classic French dish featuring tender beef simmered in rich red wine, combined with aromatic herbs and vegetables. This recipe transforms simple ingredients into a culinary masterpiece that’s perfect for cozy dinners or festive gatherings. The slow-cooked aroma will fill your kitchen, creating unforgettable memories with every bite.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 bottle (750ml) red wine (preferably Burgundy)
- 4 medium carrots, sliced
- 2 large yellow onions, chopped
- 8 oz cremini or button mushrooms, halved
- 4 oz bacon, diced
- 4 cloves garlic, minced
- 2 cups low-sodium beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F (160°C).
- Pat the beef dry and season with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the beef in batches until browned on all sides. Remove and set aside.
- In the same pot, add diced bacon and cook until crispy. Add onions and sauté until translucent. Stir in carrots and mushrooms; cook for about 5 minutes before adding garlic.
- Return the beef to the pot along with any collected juices. Pour in the red wine and enough beef broth to cover everything. Add thyme and bay leaves.
- Cover the pot and transfer it to the oven. Cook for about 2–3 hours until the beef is fork-tender.
- Discard bay leaves before serving; adjust seasoning as needed.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 480
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 85mg