Description
Beef Bourguignon: An Incredible Ultimate Recipe for Everyone
Ingredients
Scale
- 2 pounds beef chuck, cut into 1.5-inch cubes
- 4 strips of bacon, diced
- 3 cups red wine (preferably Burgundy)
- 2 cups beef broth
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 4 cloves garlic, minced
- 1 onion, sliced
- 3 carrots, sliced into thick rounds
- 2 cups pearl onions, peeled
- 2 cups mushrooms, quartered
- 1 bay leaf
- 1 teaspoon fresh thyme
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Begin by cutting the beef into cubes and chopping your vegetables. This makes the cooking process easier.
- In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove and set aside.
- In the rendered bacon fat, brown the beef cubes in batches, ensuring they get a nice sear on all sides. Remove and set aside after browning.
- In the same pot, add olive oil if needed. Sauté onions, carrots, and garlic until they start to soften, about 5 minutes.
- Stir in the tomato paste and cook for another minute to deepen the flavor.
- Pour in the red wine, scraping the bottom of the pot to release any flavorful bits stuck to the pan.
- Add the beef back to the pot along with the bacon, beef broth, sugar, bay leaf, thyme, salt, and pepper.
- Bring to a gentle simmer, then cover and cook on low heat for about 1.5 to 2 hours until the beef is fork-tender.
- In the last 30 minutes of simmering, add pearl onions and mushrooms to the pot. This will allow them to absorb all the lovely flavors.
- Once cooked, remove the bay leaf. Serve in bowls garnished with fresh parsley.
Notes
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 100mg
Keywords: Beef Bourguignon, Ultimate Recipe, French Cuisine