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French Boeuf Bourguignon
Boeuf bourguignon, a classic French dish originating from the Burgundy region, is a hearty beef stew cooked in red wine, mushrooms, onions, and bacon. This rich, flavorful stew is typically served with crusty bread or boiled potatoes, and its long cooking time allows the meat to tenderize and the flavors to meld together. The result is a satisfying and comforting meal perfect for a cold winter's night. Boeuf bourguignon is often served at special occasions and is a staple of French cuisine. This recipe serves 6-8 people and can be made in advance, refrigerated or frozen for later use.
Time Cook
45
Level
Intermediate
Calories
750
Allergens
Gluten, Sulfites
Ingredients
2 pounds
Chuck beef
1200 Calories
6 slices
Bacon
180 Calories
2 large
Onions
100 Calories
2 cups
Mushrooms
50 Calories
2 cups
Red wine
120 Calories
2 cups
Beef broth
100 Calories
2 tablespoons
Tomato paste
50 Calories
2 sprigs
Thyme
10 Calories
2 leaves
Bay leaves
10 Calories
to taste
Salt and pepper
0 Calories
Step-by-Step Instructions
1
Heat the bacon in a large Dutch oven over medium heat until crispy. Remove the bacon from the pot and set aside. Add the onions to the pot and cook until they're softened and translucent, about 5 minutes.
2
Add the mushrooms to the pot and cook until they're tender and lightly browned, about 5 minutes. Add the garlic and cook for an additional minute.
3
Add the beef to the pot and cook until it's browned on all sides, about 5 minutes. Add the red wine, beef broth, tomato paste, thyme, and bay leaves to the pot. Stir to combine and bring the mixture to a boil.
4
Reduce the heat to low and simmer the stew for 2 1/2 hours, or until the beef is tender and the sauce has thickened. Season the stew with salt and pepper to taste.
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