Beef Bourguignon Stew Recipe

A classic French beef stew braised in red wine, with carrots, onions, and mushrooms.

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Prep Time 30 mins

Cook Time 3 hrs

Total Time 3 hrs 30 mins

Course Main Course

Cuisine French

Servings servings

Calories 450 kcal

Equipment

Dutch Oven
Knife
Cutting board
Wooden Spoon

Ingredients:

Main Ingredients

2 lbs Beef Chuck cut into 1-inch cubes
1 bottle Red Wine Burgundy or Pinot Noir
2 cups Beef Broth
1 Onion chopped
4 Carrots sliced
2 cloves Garlic minced
8 oz Mushrooms sliced
2 tbsp Tomato Paste
1 tsp Thyme dried
2 tbsp Flour
to taste Salt and Pepper

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside.
3. In the same pot, sear the beef cubes until browned on all sides. Remove and set aside.
4. Add onions and carrots to the pot and cook until softened.
5. Stir in garlic and cook for another minute.
6. Add flour and tomato paste, stirring constantly for about 2 minutes.
7. Pour in wine and beef broth, scraping up any browned bits from the bottom of the pot.
8. Return beef and bacon to the pot. Add thyme, salt, and pepper.
9. Bring to a simmer, cover, and transfer to the oven. Cook for 2.5 to 3 hours, until the beef is tender.
10. Add mushrooms in the last 30 minutes of cooking.
11. Serve hot, garnished with fresh parsley if desired.

Notes:

This dish pairs well with mashed potatoes or crusty bread.

Nutrition value:

Calories: 450kcalCarbohydrates: 15gProtein: 35gFat: 20gSaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 5gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 5mg

Keywords:

Keyword Beef, Comfort Food, Stew

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