Description
A rich and hearty French stew made with tender beef, red wine, and aromatic vegetables, perfect for family gatherings and special occasions.
Ingredients
Scale
- 2 lbs beef chuck, cut into bite-sized pieces
- 1 bottle (750 ml) dry red wine (preferably Burgundy)
- 2 cups beef stock
- 3 carrots, sliced
- 2 onions, chopped
- 4 garlic cloves, minced
- 8 oz baby bella or cremini mushrooms, sliced
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp butter
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping vegetables and cutting the beef into pieces. Pat the beef dry with paper towels.
- In a heavy pot or Dutch oven, heat the oil over medium-high heat. Brown the beef in batches for 5-7 minutes, then transfer to a plate.
- Add butter to the pot. Once melted, sauté onions and carrots for 5 minutes, then add garlic and mushrooms, cooking an additional 3-4 minutes.
- Deglaze the pot with red wine, scraping up brown bits. Let simmer for 10 minutes.
- Return the beef to the pot, add beef stock, thyme, and bay leaf. Simmer gently.
- Cover and reduce heat to low. Cook for 1.5 to 2 hours until beef is fork-tender.
- If a thicker sauce is desired, remove the stew after cooking and simmer uncovered for 15-20 minutes. Season to taste and serve.
Notes
For a vegetarian version, substitute beef with hearty vegetables or mushrooms. Ensure to use quality ingredients for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg
Keywords: beef bourguignon, French stew, comfort food, hearty, red wine, traditional recipe