Description
A classic French beef stew made with red wine, beef, and vegetables.
Ingredients
Scale
- 2 lbs beef chuck, cubed
- 4 slices bacon, chopped
- 1 large onion, diced
- 2 carrots, sliced
- 3 cloves garlic, minced
- 1 bottle red wine
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp thyme
- 1 bay leaf
- 8 oz mushrooms, sliced
- 2 tbsp flour
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Cook bacon in a large pot until crispy. Remove and set aside.
- Brown beef cubes in the bacon fat. Remove and set aside.
- Sauté onions, carrots, and garlic until softened.
- Add tomato paste and flour, stir for 1 minute.
- Pour in red wine and beef broth, scraping the bottom of the pot.
- Return beef and bacon to the pot. Add thyme and bay leaf.
- Simmer on low heat for 2 hours.
- Sauté mushrooms in butter and add to the stew.
- Cook for another 30 minutes until beef is tender.
- Season with salt and pepper before serving.
Notes
- Use a full-bodied red wine like Burgundy.
- Marinate beef in wine overnight for deeper flavor.
- Serve with mashed potatoes or crusty bread.
- Prep Time: 20 mins
- Cook Time: 2 hours 30 mins
- Category: Main Course
- Method: Stewing
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Beef Bourguignon, French stew, beef recipe