Description
Boeuf Bourguignon is a classic French dish that features tender beef stewed in red wine, combined with vegetables and aromatic herbs, creating a rich and comforting meal.
Ingredients
Scale
- 1 kg beef (cut into cubes)
- 150 g bacon (diced)
- 2 tablespoons olive oil
- 2 onions (roughly chopped)
- 3 cloves garlic (minced)
- 3 carrots (sliced)
- 250 g mushrooms (halved)
- 750 ml red wine (preferably Burgundy)
- 500 ml beef broth
- 2 tablespoons tomato paste
- 2 sprigs thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons flour (optional, for thickening)
- Parsley (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat and add the diced bacon. Cook until crispy.
- Add the beef cubes to the pot and brown on all sides.
- Stir in the onions, garlic, carrots, and mushrooms, cooking until the vegetables are softened.
- Add the tomato paste, thyme, bay leaf, salt, and pepper, mixing well.
- Pour in the red wine and beef broth, bringing the mixture to a simmer.
- Cover the pot and let it cook on low heat for about 2-3 hours, or until the beef is tender.
- If desired, mix in flour to thicken the sauce during the last 30 minutes of cooking.
- Remove the bay leaf and thyme sprigs before serving.
- Garnish with parsley and serve hot.
Notes
- For best results, use a good quality red wine.
- This dish can be made a day in advance, as the flavors improve overnight.
- Serve with crusty bread or over mashed potatoes for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stewing
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg