Description
A traditional French stew made with beef braised in red wine, often with mushrooms, onions, and bacon.
Ingredients
Scale
- 3 pounds beef chuck, cut into 1 1/2-inch cubes
- 6 ounces bacon or salt pork, diced
- 1 large onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 bottle (750 ml) dry red wine (like Burgundy)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 8 ounces small white mushrooms, whole or halved
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
Instructions
- Season the beef cubes generously with salt and pepper.
- In a large Dutch oven, cook the bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Pat the beef dry and brown it in batches in the hot fat until well-seared on all sides. Remove the beef and set aside.
- Add the chopped onion and carrots to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.
- Stir in the tomato paste and cook for 1 minute. Sprinkle the flour over the vegetables and stir for 1 minute.
- Return the beef and bacon to the pot. Pour in the red wine and beef broth. Add the thyme and bay leaf. The liquid should mostly cover the meat.
- Bring the mixture to a simmer on the stovetop. Cover the Dutch oven and transfer it to a preheated oven at 325°F (160°C).
- Braise for 2 1/2 to 3 hours, or until the beef is very tender.
- About 30 minutes before serving, cook the mushrooms. Heat the olive oil in a separate skillet over medium-high heat. Add the mushrooms and cook until browned.
- Stir the cooked mushrooms into the stew during the last 15 minutes of cooking. Remove the bay leaf before serving.
Notes
- For best flavor, prepare the stew a day ahead and refrigerate; reheat slowly before serving.
- If the sauce seems too thin after cooking, simmer it uncovered on the stovetop until it reduces to your desired consistency.
- Prep Time: 30 min
- Cook Time: 3 hr 30 min
- Category: Dinner
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 450
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 40
- Cholesterol: 110
Keywords: beef bourguignon, french stew, beef, red wine, slow cooked beef, classic french