Classic Beef Bourguignon
A hearty and comforting French dish featuring tender beef simmered with rich red wine, fresh herbs, and vegetables.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Total Time: 210 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Braising
- Cuisine: French
- Diet: None
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 bottle red wine (preferably Burgundy)
- 2 cups beef broth
- 1 onion, chopped
- 2 carrots, sliced
- 4 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 bouquet garni (thyme, bay leaf, and parsley)
- 4 ounces bacon, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the diced bacon over medium heat in a large Dutch oven until crispy. Remove and set aside.
- Add olive oil to the pot if necessary. Brown the beef cubes on all sides, about 5-7 minutes, then remove.
- Sauté the onions, carrots, and garlic in the same pot until softened, about 5 minutes.
- Stir in the tomato paste and cook for 1-2 minutes.
- Return the beef and bacon to the pot, add red wine and beef broth, and the bouquet garni. Scrape up the browned bits from the bottom.
- Add salt and pepper to taste, and bring to a gentle simmer.
- Cover and transfer to the oven to cook for about 2.5 to 3 hours, or until the beef is tender.
- Add the sliced mushrooms in the last 30 minutes of cooking.
- Serve hot, garnished with fresh parsley.
Notes
This dish tastes even better the next day, making it great for meal prep.