Beef Bourguignon
Beef Bourguignon is a classic French dish that features beef stewed with red wine, beef broth, onions, carrots, and mushrooms. It is traditionally cooked slowly to develop rich flavors and tenderize the beef. This dish is often served with mashed potatoes, crusty bread, or over noodles.
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Ingredients
- 2 pounds beef chuck cut into 1-inch cubes
- 4 slices bacon chopped
- 1 onion chopped
- 2 cloves garlic minced
- 2 carrots peeled and sliced
- 8 ounces mushrooms sliced
- 2 tablespoons all-purpose flour
- 1 cup red wine (such as Burgundy)
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large Dutch oven or heavy pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
- Season the beef cubes with salt and pepper, then brown them in batches in the pot with the bacon fat. Remove and set aside.
- Add the onion, garlic, carrots, and mushrooms to the pot. Cook until the vegetables are softened, about 5 minutes.
- Sprinkle the flour over the vegetables and cook for another minute.
- Return the beef and bacon to the pot. Add the red wine, beef broth, tomato paste, and bay leaves. Bring to a simmer.
- Cover the pot and transfer it to a preheated 325°F (160°C) oven. Cook for about 2-3 hours, or until the beef is tender.
- Remove the bay leaves and season with salt and pepper to taste.
- Serve the Beef Bourguignon hot, garnished with fresh parsley. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 531kcal (27%)Carbohydrates: 14g (5%)Protein: 47g (94%)Fat: 28g (43%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 157mg (52%)Sodium: 499mg (22%)Potassium: 1271mg (36%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 5252IU (105%)Vitamin C: 7mg (8%)Calcium: 72mg (7%)Iron: 6mg (33%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
