Description
A classic French stew made with beef, red wine, and vegetables.
Ingredients
Scale
- 2 lbs beef chuck, cut into chunks
- 4 slices bacon, diced
- 1 large onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 cups 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 chunks in the bacon fat. Remove and set aside.
- Sauté onions, carrots, and garlic in the same pot.
- Add flour and stir to coat vegetables.
- Pour in wine and beef broth. Stir in tomato paste, thyme, and bay leaf.
- Return beef and bacon to the pot. Simmer 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. Serve hot.
Notes
- Use a dry red wine like Pinot Noir or Burgundy.
- For best results, cook low and slow.
- Serve with mashed potatoes or crusty bread.
- Prep Time: 30 mins
- Cook Time: 3 hours
- Category: Main Course
- Method: Stewing
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Beef Bourguignon, French stew, beef recipe