Beef Bourguignon, a classic French stew, is renowned for its deep flavor and tender beef, simmered in a rich red wine sauce with mushrooms, carrots, and onions. This comforting dish is perfect for a cozy dinner.
Ingredients
- 2 lbs beef chuck, cut into 2-inch cubes
- 4 cups full-bodied red wine (such as Burgundy or Pinot Noir)
- 2 cups beef stock
- 4 slices bacon, chopped
- 3 carrots, peeled and sliced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 lb mushrooms, quartered
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 bouquet garni (thyme, bay leaf, parsley)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
Directions
- In a large bowl, marinate the beef in 3 cups of red wine for at least 4 hours or overnight in the refrigerator.
- Preheat the oven to 325°F (165°C).
- In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crisp. Remove the bacon and set aside, leaving the fat in the pot.
- Remove the beef from the wine marinade (reserve the wine) and pat dry. Season the beef with salt and pepper. In batches, brown the beef on all sides in the bacon fat and olive oil. Set browned beef aside.
- In the same pot, add the onions, carrots, and garlic. Sauté until the onions are translucent.
- Sprinkle the flour over the vegetables and cook for a minute. Then add the tomato paste, stirring to combine.
- Pour in the reserved wine marinade and 1 cup of beef stock, scraping up any browned bits from the bottom of the pot.
- Return the beef and bacon to the pot. Add the bouquet garni. Bring to a simmer.
- Cover the pot and place it in the preheated oven. Cook for about 2 hours, or until the beef is very tender.
- About 30 minutes before the stew is done, sauté the mushrooms in a skillet with the remaining olive oil until browned, then add them to the stew.
- Once the beef is tender, remove the bouquet garni. If the sauce is too thin, simmer the stew on the stovetop for a few minutes to reduce.
- Adjust seasoning with salt and pepper. Garnish with chopped parsley.
- Serve the Beef Bourguignon hot with mashed potatoes, noodles, or crusty bread.
Nutrition Facts (per serving)
- Calories: 500-600
- Fat: 25g
- Carbohydrates: 15g
- Protein: 40g
Prep and Cooking Time
- Prep Time: 20 minutes (plus marinating time)
- Cooking Time: 2 hours 30 minutes
Servings
- Serves: 6
Beef Bourguignon is a quintessential French dish that offers a symphony of flavors and textures, making it a perfect meal for special occasions or a comforting weekend dinner. The time and love put into this dish are always worth the savory, rich results.
