Boeuf Bourguignon (Beef in Red Wine Stew)
A classic French dish, Boeuf Bourguignon features beef braised in a rich red wine sauce with vegetables and herbs, resulting in a flavorful and hearty stew.
Ingredients
- 1 kg beef chuck cut into chunks
- 2 tbsp olive oil
- 150 g bacon diced
- 1 onion chopped
- 2 garlic cloves minced
- 2 carrots sliced
- 200 g mushrooms quartered
- 2 cups red wine Burgundy recommended
- 1 cup beef stock
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 12 pearl onions peeled
- 2 bay leaves
- 1 tsp dried thyme
- Salt and black pepper to taste
Instructions
- Preheat your oven to 160°C (325°F).
- Heat olive oil in a large Dutch oven. Cook the diced bacon until crispy and set aside.
- Season the beef chunks with salt and pepper. Sear them in batches until browned on all sides. Remove and set aside.
- In the same pot, sauté the onion, garlic, carrots, and mushrooms until softened. Stir in tomato paste and flour, cooking for 2 minutes.
- Deglaze the pot with red wine, scraping up any browned bits. Add beef stock, thyme, bay leaves, and seared beef.
- Cover and transfer to the oven. Cook for 2 hours, adding pearl onions and bacon during the last 30 minutes.
- Remove bay leaves, adjust seasoning, and serve hot with crusty bread or mashed potatoes.
NUTRITION FACTS (Per Serving)
Calories: 450 kcal
Carbohydrates: 14 g
Fat: 25 g
Protein: 40 g