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–+ servings

Classic Beef Bourguignon

A classic French dish featuring tender beef slow-cooked in a rich red wine sauce with vegetables and herbs.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Main Course
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition

Ingredients
  

Beef
  • 2 pounds beef chuck Cut into 1-inch cubes
  • 1/4 cup all-purpose flour For coating the beef
  • 1 teaspoon salt Enhances flavor
  • 1/2 teaspoon black pepper Adds spice
  • 4 tablespoons olive oil Divided for browning and sautéing
  • 1 large onion Chopped
  • 2 pieces carrots Sliced
  • 2 cloves garlic Minced
  • 2 cups red wine Preferably Burgundy
  • 2 cups beef broth Savory base for the stew
  • 1 tablespoon tomato paste Adds richness
  • 1 teaspoon dried thyme Classic herb for flavor
  • 2 pieces bay leaves For depth of flavor
  • 8 ounces mushrooms Quartered
  • 1/4 cup fresh parsley Chopped for garnish

Equipment

  • Dutch oven

Method
 

  1. Prepare all ingredients by cutting the beef, chopping the onion, slicing the carrots, mincing the garlic, and quartering the mushrooms.
  2. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat and brown half of the beef cubes for 5-7 minutes. Remove and set aside, then repeat with remaining beef.
  3. Sauté the chopped onion and sliced carrots in the same pot for about 5 minutes, then add minced garlic and cook for an additional minute.
  4. Return the browned beef to the pot, pour in the red wine and beef broth, and stir in the tomato paste, dried thyme, and bay leaves. Bring to a gentle simmer.
  5. Cover the pot and transfer to a preheated oven. Cook for 120 to 150 minutes, adding quartered mushrooms in the last 30 minutes.
  6. Remove from oven, discard bay leaves, and stir in chopped parsley before serving.

Nutrition

Calories: 450kcalProtein: 35gSodium: 800mg

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