Description
This Classic Beef Bourguignon is a rich and hearty French dish that combines tender beef, aromatic vegetables, and a luscious red wine sauce.
Ingredients
Scale
- 2 pounds beef chuck, cut into 2-inch pieces
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 1 cup mushrooms, quartered
- 2 cups red wine (Burgundy recommended)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 325°F (163°C).
- In a large bowl, toss the beef with flour to coat.
- In a Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef in batches, about 5 minutes each, and set aside.
- Add the onion, carrots, and garlic to the pot, and sauté for about 5 minutes.
- Stir in the mushrooms and cook for another 5 minutes.
- Add the browned beef back to the pot.
- Pour in the red wine and beef broth, then add tomato paste, bay leaf, and thyme.
- Bring to a simmer, then cover and transfer to the oven.
- Bake for 2 to 3 hours, until the beef is tender.
- Serve hot, garnished with fresh parsley.
Notes
- For best results, marinate the beef in wine overnight.
- This dish can be made a day in advance; the flavors improve with time.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 120mg