Description
Beef Bourguignon is a quintessential French dish renowned for its rich flavors and tender beef. This hearty stew, originating from Burgundy, marries succulent beef chunks with aromatic vegetables and a robust red wine sauce, resulting in a meal that warms both body and soul. Perfect for special occasions or cozy dinners, Beef Bourguignon is not just a recipe; it’s an experience that invites you to savor the art of cooking.
Ingredients
2 to 3 pounds beef chuck, cubed
750 ml full-bodied red wine (like Pinot Noir)
2 large carrots, sliced
1 large onion, chopped
4 cloves garlic, minced
8 ounces cremini mushrooms, quartered
1 tablespoon Herbs de Provence
2 cups low-sodium beef broth
Instructions
Preheat your oven to 325?F (163?C). Prepare all ingredients: trim beef and pat dry; chop vegetables; measure liquids.
In a Dutch oven, heat olive oil over medium-high heat. Brown seasoned beef in batches until golden and set aside.
Saut? onions and garlic in the same pot until softened. Add carrots and mushrooms; cook for five minutes.
Deglaze with red wine, scraping the pot’s bottom. Return beef to the pot and add beef broth.
Cover tightly and bake in the oven for about three hours or until the meat is fork-tender.
Notes
For added depth, marinate the beef in red wine with herbs overnight before cooking.
Feel free to include root vegetables like parsnips or turnips for variation.
- Prep Time: 30 minutes
- Cook Time: 3 hours
Nutrition
- Calories: 450
- Fat: 25g
- Carbohydrates: 15g
- Protein: 35g