Boeuf Bourguignon (Beef Burgundy)
Experience a taste of France tonight with this hearty and rich beef stew that will warm your soul!
Preheat your oven to 325°F (165°C).
In a large Dutch oven or heavy pot, cook the bacon over medium heat for about 5 minutes, until crisp. Remove the bacon and set it aside, leaving the drippings in the pot.
In the same pot, add beef chuck pieces and brown them on all sides for about 8-10 minutes. Season with salt and pepper. Remove and set aside with the bacon.
Add diced carrots and chopped onion to the pot. Cook for 5-7 minutes until softened. Add minced garlic and cook for another 1 minute until fragrant.
Sprinkle flour over the vegetables and stir for 2 minutes. This will help thicken the stew.
Pour in the red wine, scraping up any bits from the bottom of the pot. Add beef broth, thyme, bay leaf, and the reserved bacon and beef. Bring to a simmer.
Cover the pot and transfer it to the oven. Let it cook for about 2-2.5 hours until the meat is tender.
In the last 30 minutes, sauté mushrooms in butter in a skillet until golden brown; add them to the pot.
Once done, let it rest for 10 minutes before serving. Discard bay leaf, taste for seasoning, and serve hot.
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- Add pearl onions instead of regular onions for a pop of sweetness.
- Incorporate root vegetables like parsnips or turnips for more texture.
- Serve over mashed potatoes or crusty bread for a different twist.
- Searing the beef properly adds depth of flavor to the dish.
- Using a good quality red wine can elevate the taste of your stew.
- Allowing the stew to sit overnight in the refrigerator improves the flavors.
- fat: 25 grams
- protein: 40 grams
- calories: 550
- carbohydrates: 30 grams
Rich in protein and iron from beef, along with vitamins from vegetables, this dish can be a hearty and nutritious option, especially during colder months.
