Description
Savor the warmth and richness of this classic beef bourguignon, perfect for special occasions. Tender beef chuck roast simmers in a luscious red wine sauce, complemented by aromatic herbs and vibrant vegetables. With its inviting aroma and hearty flavors, this dish is sure to impress at family gatherings or cozy dinners. Experience the magic as every bite melts in your mouth, leaving everyone craving more.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1–2 inch chunks
- 1 cup full-bodied red wine (Burgundy or Cabernet Sauvignon)
- 3 medium carrots, sliced
- 2 yellow onions, chopped
- 8 oz cremini mushrooms, sliced
- 4 garlic cloves, minced
- 2 tsp fresh thyme (or 1 tsp dried)
- 2 bay leaves
- 2 cups low-sodium beef broth
- 6 oz bacon lardons
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a heavy pot over medium-high heat. Sear beef chunks in batches until browned on all sides; remove and set aside.
- In the same pot, cook bacon lardons until crispy. Remove bacon but retain drippings.
- Sauté onions and garlic until translucent (about 5 minutes). Add carrots and mushrooms; cook for another 4-5 minutes.
- Sprinkle flour over vegetables; stir to coat. Gradually pour in red wine while scraping browned bits from the bottom.
- Return seared beef to the pot with thyme, bay leaves, broth, salt, pepper, and cooked bacon. Bring to a simmer; cover tightly and cook on low heat for 2-3 hours until beef is tender.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Slow cooking
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 4g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg