Description
A classic French beef stew made with red wine, beef, and vegetables.
Ingredients
Scale
- 2 lbs beef chuck, cut into cubes
- 4 slices bacon, chopped
- 1 large onion, diced
- 2 carrots, sliced
- 3 cloves garlic, minced
- 1 bottle red wine
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp thyme
- 1 bay leaf
- 8 oz mushrooms, sliced
- Salt and pepper to taste
Instructions
- Cook bacon in a large pot until crispy. Remove and set aside.
- Brown beef cubes in the bacon fat. Remove and set aside.
- Sauté onions, carrots, and garlic in the same pot.
- Add wine, broth, tomato paste, thyme, and bay leaf.
- Return beef and bacon to the pot. Simmer for 2 hours.
- Add mushrooms and cook for 30 more minutes.
- Remove bay leaf before serving.
Notes
- Use a dry red wine like Burgundy.
- Cook low and slow for tender meat.
- Serve with mashed potatoes or crusty bread.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
Keywords: beef bourguignon, french stew, beef recipe