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Aaliyah

Beef Bourguignon: Discover This Rich French Delight!

Beef Bourguignon is a classic French stew made with tender beef, red wine, and aromatic vegetables, creating a rich and flavorful dish.
Print Recipe
Prep Time 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Main Course
Cuisine: French
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds beef chuck cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 slices bacon diced
  • 1 medium onion chopped
  • 2 carrots sliced
  • 2 cloves garlic minced
  • 2 cups red wine preferably Burgundy
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 pound small white or pearl onions peeled
  • 1 pound mushrooms quartered
  • 2 tablespoons unsalted butter
  • Fresh parsley chopped (for garnish)

Method
 

  1. Preheat your oven to 350°F (175°C). In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
  2. In a large Dutch oven or heavy pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
  3. In the same pot, brown the beef in batches over medium-high heat, ensuring not to overcrowd the pot. Remove the beef and set aside with the bacon.
  4. Add the chopped onion and carrots to the pot, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
  5. Return the beef and bacon to the pot. Pour in the red wine and beef broth, then add the tomato paste, thyme, and bay leaves. Bring to a simmer.
  6. Cover the pot and transfer it to the preheated oven. Cook for 2 to 2.5 hours, or until the beef is tender.
  7. While the beef is cooking, prepare the pearl onions and mushrooms. In a skillet, melt the butter over medium heat. Add the pearl onions and cook until golden, about 10 minutes. Add the mushrooms and cook for another 5 minutes.
  8. Once the beef is tender, remove the pot from the oven. Stir in the cooked pearl onions and mushrooms. Let it sit for 10 minutes before serving.
  9. Garnish with chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 8gProtein: 38gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 15gCholesterol: 100mgSodium: 800mgFiber: 1gSugar: 2g

Notes

  • For a richer flavor, let the stew sit overnight in the refrigerator and reheat the next day.
  • Substitute the red wine with a non-alcoholic red wine or beef broth for a different flavor profile.

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