Classic Main Course Beef Bourguignon
A rich and savory French beef stew slow-cooked in red wine with earthy mushrooms and carrots.
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Ingredients
- 2 lbs Beef chuck roast, cubed
- 3 cups Red wine (Pinot Noir or Cabernet)
- 2 cups Beef broth
- 4 slices Bacon, diced
- 3 large Carrots, sliced
- 1 large Yellow onion, diced
- 3 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 4 sprigs Fresh thyme
- 8 ounces Cremini mushrooms, halved
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
Instructions
- 1
In a large Dutch oven, cook the diced bacon over medium heat until crispy, then remove and set aside.
- 2
Season the beef cubes with salt and pepper, then sear them in the bacon fat until browned on all sides.
- 3
Remove the beef and sauté the onions and carrots in the same pot until the onions are translucent.
- 4
Stir in the garlic and tomato paste, cooking for one minute until fragrant.
- 5
Sprinkle the flour over the vegetables and stir to coat, then slowly pour in the red wine and beef broth.
- 6
Return the beef and bacon to the pot, add the thyme sprigs, and bring to a gentle simmer.
- 7
Cover and cook on low heat for 90 minutes, adding the mushrooms during the last 20 minutes of cooking.
- 8
Remove the thyme sprigs and serve hot over mashed potatoes or with crusty bread.
Nutrition per Serving
540
Calories
42g
Protein
18g
Carbs
28g
Fat
3g
Fiber
6g
Sugar
720mg
Sodium
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