Description
French Beef Bourguignon is a classic French stew that envelops you in its warm, rich flavors. This comforting dish features tender beef braised in red wine, complemented by sweet carrots, earthy mushrooms, and crispy bacon. Perfect for chilly evenings or special gatherings, this hearty stew creates unforgettable dining experiences with every bite.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 4 oz thick-cut bacon, chopped
- 3 large carrots, cut into large chunks
- 2 medium yellow onions, diced
- 8 oz cremini mushrooms, halved
- 4 cloves garlic, minced
- 2 cups dry red wine (such as Burgundy or Pinot Noir)
- 3 cups low-sodium beef broth
- 4 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F (160°C).
- In a large Dutch oven over medium-high heat, cook the chopped bacon until crispy. Remove and set aside.
- In the same pot, brown the beef in batches until golden on all sides. Remove and set aside.
- Sauté the onions in the leftover fat until translucent. Add carrots and mushrooms; cook for about 5 minutes.
- Stir in garlic, thyme, and bay leaves; cook until fragrant.
- Deglaze with red wine, scraping up browned bits from the bottom of the pot. Simmer until reduced by half.
- Return the beef and bacon to the pot; add beef broth to cover everything. Bring to a simmer.
- Cover and transfer to the oven; cook for about 2 hours until meat is tender.
- Adjust seasoning with salt and pepper before serving.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 345
- Sugar: 3g
- Sodium: 670mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 92mg