Bœuf Bourguignon
Илья Жидков
over 1 year ago
Bœuf Bourguignon is a classic French dish made with beef, red wine, and vegetables. It is a hearty and flavorful stew that is perfect for cold weather.
Cooking Time
3 hours
Serving Size
4-6 servings
Nutrition Per Serving
Cal
450
Protein
40g
Fat
20g
Sat Fat
8g
Carbs
20g
Chole
100mg
Fiber
4g
Sugar
6g
Sodium
800mg
Ingredients
- 2 pounds beef stew meat, cut into 1-inch cubes
- 4 slices bacon, chopped
- 1 onion, 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, sliced
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- Fresh parsley for garnish
Instructions
- In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside.
- Add the beef to the pot and cook until browned on all sides. Remove the beef and set aside.
- Add the onion, carrots, and garlic to the pot and cook until softened.
- Return the beef and bacon to the pot. Add the red wine, beef broth, tomato paste, thyme, and bay leaf. Season with salt and pepper.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 2 hours, or until the beef is tender.
- In a separate pan, melt the butter over medium heat. Add the mushrooms and cook until browned.
- Sprinkle the flour over the mushrooms and stir to coat. Cook for an additional 2 minutes.
- Add the mushroom mixture to the pot and stir to combine. Simmer for an additional 30 minutes.
- Remove the bay leaf before serving. Garnish with fresh parsley.
- Serve hot with crusty bread or mashed potatoes.
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