Description
Red Wine Braised Beef Bourguignon is a comforting and elegant dish that fills your home with rich aromas. Tender beef chunks are slowly braised in robust red wine, creating a luxurious sauce that pairs perfectly with crusty bread or creamy mashed potatoes. This classic French recipe is surprisingly easy to prepare, making it ideal for both cozy family dinners and festive gatherings.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 cup full-bodied red wine (Cabernet Sauvignon)
- 3 medium carrots, sliced
- 2 large yellow onions, chopped
- 8 oz cremini mushrooms, quartered
- 4 cloves garlic, crushed
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 cups low-sodium beef broth
- 6 oz bacon lardons
Instructions
- Prepare your ingredients by chopping vegetables and cubing the beef.
- In a large Dutch oven, cook bacon lardons over medium-high heat until crispy. Remove and set aside, keeping the fat in the pot.
- Sear the beef cubes seasoned with salt and pepper until browned on all sides.
- Add onions, carrots, and garlic to the pot; sauté for about 5 minutes until softened.
- Pour in the red wine, scraping up any stuck bits; let simmer for 10 minutes.
- Stir in mushrooms, thyme, bay leaves, and beef broth; bring to a gentle simmer.
- Cover and transfer to a preheated oven at 325°F (160°C) for about 2–3 hours or until the beef is fork-tender.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 360
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg