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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.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 6

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