French
Boeuf Bourguignon
A classic French dish featuring tender beef braised in red wine with mushrooms, carrots, and onions, perfect for a comforting dinner.
Total Time3 minutes
Servings6
Difficulty
easy
Cost
Medium
Nutrition (per serving)
0
Calories
45
Protein
15
Carbs
27
Fat
3
Fiber
0g
Sodium
Ingredients
- 2 lbs beef chuck, cut into 2-inch pieces
- 4 strips of bacon, diced
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups carrots, sliced
- 8 oz mushrooms, quartered
- 2 cups red wine (preferably Burgundy)
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme leaves
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- 1 tablespoon butter (optional, for finishing)
Instructions
- 1Preheat your oven to 300°F (150°C).
- 2In a large Dutch oven or heavy pot, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.
- 3In the same pot, add the beef chunks in batches, browning them on all sides. Remove the beef and set aside.
- 4Add the onions and garlic to the pot, sautéing until translucent, about 5 minutes.
- 5Stir in the carrots and mushrooms, cooking for another 5 minutes.
- 6Return the beef and bacon to the pot, adding the wine, beef broth, tomato paste, thyme, and bay leaves. Season with salt and pepper.
- 7Bring the mixture to a boil, then cover and transfer to the oven.
- 8Cook for about 2.5 to 3 hours, until the beef is fork-tender.
- 9If desired, stir in the butter before serving for added richness. Remove bay leaves before serving.
- 10Serve hot, garnished with fresh parsley, alongside crusty bread or mashed potatoes.
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