Description
French Beef Bourguignon is a classic French dish that elevates everyday dinners into gourmet experiences. This hearty stew features tender beef braised in rich red wine, combined with earthy mushrooms, sweet carrots, and aromatic herbs. It’s perfect for cozy nights at home or when entertaining guests, offering comfort and sophistication in every bite.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 cups dry red wine (Burgundy or Pinot Noir)
- 3 medium carrots, sliced thick
- 8 oz cremini mushrooms, quartered
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 sprigs fresh thyme
- 2 bay leaves
- 3 cups low-sodium beef broth
- 6 oz bacon lardons, diced
Instructions
- Preheat your oven to 325°F (165°C).
- In a heavy-duty Dutch oven, heat oil over medium-high heat. Sear the beef in batches until browned on all sides; remove and set aside.
- In the same pot, cook bacon lardons until crispy. Remove excess fat but leave some for flavor.
- Sauté onions until translucent; add minced garlic until fragrant.
- Stir in carrots and mushrooms; sauté for about five minutes.
- Deglaze the pot with red wine, scraping up brown bits.
- Add beef broth, thyme, and bay leaves; bring to a simmer.
- Return seared beef to the pot; cover and transfer to the oven. Slow cook for about two hours or until beef is tender.
- Check seasoning before serving over mashed potatoes or buttered noodles.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 430
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 100mg
Keywords: Use high-quality wine for better flavor. You can add parsnips or substitute chicken for a lighter option. This dish tastes even better if made a day in advance as flavors deepen overnight.