Beef Bourguignon

Name: Beef Bourguignon
Total time: 240 min
Yield: 8 servings
Ingredients: 2 pounds beef chuck; 4 ounces bacon; 2 cups red wine; 2 cups beef broth; 2 medium carrots; 2 medium onions; 8 ounces button mushrooms; 4 cloves garlic; 2 tablespoons tomato paste; 2 tablespoons all-purpose flour; 1 teaspoon fresh thyme; 2 bay leaves

A classic French beef stew, slow-cooked in red wine with bacon, mushrooms, and pearl onions, offering deep, rich flavors.

French⏱ 240 min⚠ Contains 2 allergen(s)

✨ High in protein✨ Good source of iron✨ Good source of potassium

Ingredients

Beef chuck2 pounds
Bacon4 ounces
Red wine2 cups
Beef broth2 cups
Carrots2 medium
Onions2 medium
Button mushrooms8 ounces
Garlic4 cloves
Tomato paste2 tablespoons
All-purpose flour2 tablespoons
Fresh thyme1 teaspoon
Bay leaves2

Nutrition (per serving, makes 8)

Calories444 kcal

Protein36 g

Carbs9 g

Fat22 g

Fiber1 g

Sugar3 g

Sodium534 mg

Vitamin C3 mg

Iron3 mg

Calcium19 mg

Potassium544 mg

Estimated values.

Steps

1Cut beef into large chunks and pat dry, then render bacon in a Dutch oven until crispy, remove bacon and set aside.
2Sear beef in the rendered bacon fat until browned on all sides, then remove and set aside.
3Sauté chopped carrots, onions, and minced garlic in the same pot until softened, then stir in tomato paste and flour.
4Return beef to the pot, pour in red wine and beef broth, adding thyme and bay leaves, bringing to a simmer.
5Cover and braise in a preheated oven at 325°F (160°C) for 2.5-3 hours, or until beef is very tender.
6Stir in mushrooms and the reserved bacon during the last 30 minutes of cooking, then serve hot.