Description
Beef Bourguignon is a classic French stew that combines tender beef, earthy mushrooms, and aromatic herbs, all simmered in rich red wine. This dish isn’t just a meal; it’s an experience that evokes warmth and comfort, making it perfect for cozy evenings or special gatherings.
Ingredients
Scale
- 3 lbs chuck roast
- 1 bottle (750ml) full-bodied red wine (e.g., Burgundy or Pinot Noir)
- 1 lb cremini mushrooms, sliced
- 3 medium carrots, peeled and chunked
- 2 medium yellow onions, diced
- 2 cups low-sodium beef broth
- 4–5 sprigs fresh thyme (or 1 tsp dried thyme)
- 4 oz bacon lardons
Instructions
- Preheat the oven to 325°F (160°C).
- Chop the chuck roast, vegetables, and herbs into bite-sized pieces.
- In a large Dutch oven, cook bacon until crispy; remove and set aside.
- Sear the chuck roast in the same pot until browned on all sides.
- Sauté onions and carrots in the pot for about 5 minutes until softened.
- Deglaze with red wine, scraping up brown bits; simmer for 10 minutes.
- Return beef and bacon to the pot; add beef broth and thyme.
- Cover and transfer to the oven; cook for about 2 hours until tender.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg