Boeuf Bourguignon
Александр Щиголев
over 1 year ago
A classic French dish of beef stewed in red wine with bacon, onions, and mushrooms.
Cooking Time
3 hours
Serving Size
6
Nutrition Per Serving
Cal
450
Protein
45g
Fat
22g
Sat Fat
8g
Carbs
14g
Chole
120mg
Fiber
3g
Sugar
6g
Sodium
800mg
Ingredients
- 2 pounds beef chuck, cut into 2-inch cubes
- 6 slices bacon, chopped
- 2 onions, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 2 cups red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 pound mushrooms, quartered
- Salt and pepper to taste
- 2 tablespoons flour
- 2 tablespoons butter
- Chopped parsley for garnish
Instructions
- Preheat oven to 350°F.
- In a large Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon and set aside.
- Season beef with salt and pepper. In the same pot, brown beef in bacon fat over high heat, in batches if necessary. Remove with a slotted spoon and set aside.
- Add onions, carrots, and garlic to the pot and cook until softened, about 5 minutes.
- Add wine, broth, tomato paste, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Return beef and bacon to the pot. Cover and bake in the oven for 2 hours.
- In a skillet, melt butter over medium heat. Add mushrooms and cook until browned, about 10 minutes.
- Sprinkle flour over mushrooms and stir to combine. Add mushroom mixture to the pot and stir to combine.
- Return pot to the oven and bake for an additional 30 minutes.
- Remove bay leaf and season with salt and pepper to taste. Garnish with chopped parsley before serving.
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