Description
Indulge in the rich and flavorful classic French dish with this Easy Beef Bourguignon recipe. Tender beef simmered to perfection in a savory red wine sauce with vegetables, this hearty stew is a comforting meal for any occasion.
Ingredients
Scale
For the Stew:
- 2 tablespoons olive oil
- 3 slices thick-cut bacon, chopped
- 2 ½ pounds beef chuck, cut into 2-inch cubes
- Salt and black pepper to taste
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 cups red wine (such as Pinot Noir or Burgundy)
- 2 cups beef broth
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 1 bay leaf
- 1 pound baby carrots or chopped carrots
- 1 pound baby potatoes or halved Yukon golds
For Finishing:
- 8 oz cremini or button mushrooms, halved
- 2 tablespoons unsalted butter (optional)
Instructions
- Preheat Oven: Preheat oven to 325°F (165°C).
- Cook Bacon: In a Dutch oven, cook bacon until crispy. Remove and set aside.
- Brown Beef: Season beef with salt and pepper, then brown in batches. Set aside.
- Sauté Onion: Cook onion until softened. Add garlic, tomato paste, and flour. Cook briefly.
- Add Liquids: Slowly add wine, then beef broth. Stir in thyme, bay leaf, beef, and bacon. Simmer.
- Bake: Add carrots and potatoes, cover, and bake for 2 to 2 ½ hours until beef is tender.
- Sauté Mushrooms: Sauté mushrooms in olive oil and butter. Stir into stew before serving.
- Serve: Adjust seasoning and serve warm.
Notes
- This dish tastes even better the next day.
- Serve over mashed potatoes, noodles, or bread.
- For a non-alcoholic version, replace wine with more broth and a splash of balsamic vinegar.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 120mg
