Beef Bourguignon
Ingredients
The beef and vegetables
-
2
lbs
beef chuck, cut into 1-inch cubes
-
1
large
onion, chopped
-
3
cloves
garlic, minced
-
1
lb
small white mushrooms
-
8
oz
bacon, diced
-
2
sprigs
fresh thyme
-
2
sprigs
fresh rosemary
-
1
leaf
bay leaf
The liquids and fats
-
2
tbsp
olive oil
-
2
cups
red wine
-
1
cup
beef broth
-
2
tbsp
butter
The thickening agent
For garnish and serving
-
Chopped fresh parsley
-
Mashed potatoes or crusty bread
Seasoning
Instructions
- Preheat the oven to 300°F (150°C).
- Season the beef cubes with salt and pepper.
- Heat olive oil in a large, oven-safe pot over medium-high heat.
- Sear the beef on all sides until browned, about 2-3 minutes per side, then remove from the pot.
- Sauté onion and garlic in the same pot until soft and translucent, about 5 minutes.
- Stir in red wine, beef broth, thyme, rosemary, and bay leaf, bringing to a boil.
- Return the beef to the pot and add bacon and mushrooms.
- Cover the pot and transfer it to the oven, baking for 2-2.5 hours until beef is tender.
- In a small saucepan, melt butter over medium heat and stir in flour, cooking until golden.
- Gradually add a cup of the cooking liquid, stirring until smooth and thickened.
- Return the sauce to the pot with beef and vegetables, stirring to coat.
- Garnish with chopped parsley and serve with mashed potatoes or crusty bread.
Nutrition Facts (estimated)
Servings
6
Calories
500
Total fat
25g
Total carbohydrates
30g
Total protein
40g
Sodium
800mg
Cholesterol
100mg
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