Description
A traditional French stew made with beef braised in red wine, often with mushrooms, onions, and bacon.
Ingredients
Scale
- 3 pounds beef chuck, cut into 1 1/2 inch cubes
- 1 tablespoon olive oil
- 4 ounces bacon or lardons, diced
- 1 large onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 bottle (750 ml) dry red wine (like Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 8 ounces small white button mushrooms, whole or halved
- 1 tablespoon butter
- Salt and black pepper to taste
Instructions
- Season the beef cubes generously with salt and pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat. Brown the bacon until crisp; remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
- Sear the beef in batches until browned on all sides; remove the beef and set aside.
- Add the onion and carrots to the pot and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Return the beef and bacon to the pot. Pour in the red wine, scraping up any browned bits from the bottom.
- Add the beef broth, tomato paste, thyme, and bay leaf. Bring the mixture to a simmer.
- Cover the Dutch oven and transfer it to a preheated oven at 325 degrees F (160 degrees C). Cook for 2 1/2 to 3 hours, or until the beef is very tender.
- While the stew cooks, sauté the mushrooms in butter in a separate skillet until lightly browned. Season with salt and pepper.
- Stir the cooked mushrooms into the stew during the last 15 minutes of cooking time.
- Remove the bay leaf before serving. Adjust seasoning if needed.
Notes
- For a thicker sauce, remove the beef and vegetables before serving, simmer the liquid uncovered until reduced, then return the solids.
- Use a wine you would enjoy drinking for the best flavor in the stew.
- Prep Time: 30 min
- Cook Time: 3 hr 15 min
- Category: Dinner
- Method: Braising/Oven
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 450
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 48
- Cholesterol: 120
Keywords: beef bourguignon, french stew, beef, red wine, braised beef, classic french