Description
A classic French beef stew with rich flavors.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 bottle red wine (750 ml)
- 2 cups beef broth
- 4 slices bacon, chopped
- 1 onion, diced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 2 bay leaves
- 1 pound mushrooms, quartered
- 2 tablespoons flour
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, cook the bacon over medium heat until crispy. Remove and set aside.
- In the bacon grease, brown the beef cubes in batches. Remove the beef and set aside.
- Add the onion and carrots to the pot. Cook until softened, about 5 minutes.
- Stir in the garlic and cook for another minute.
- Add the tomato paste, thyme, bay leaves, and flour. Stir well.
- Pour in the wine and beef broth. Bring to a simmer.
- Add the beef and bacon back into the pot. Cover and simmer for 2 hours.
- Add the mushrooms and cook for an additional 30 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with parsley.
Notes
- Use a good quality wine for better flavor.
- Don’t rush the browning of the beef; it adds depth to the dish.
- Feel free to add other vegetables like potatoes or peas.
- Leftovers taste even better the next day.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 120mg
Keywords: beef bourguignon, French beef stew, easy beef recipe