Description
A classic French dish featuring succulent beef braised in rich red wine, creating a hearty and flavorful stew that’s perfect for gatherings.
Ingredients
Scale
- 2 lbs beef chuck
- 4 slices bacon
- 1 small onion
- 2 carrots
- 2 cloves garlic
- 1 cup mushrooms
- 1 bottle (750 ml) red wine (preferably Burgundy)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons flour (optional, for thickening)
- Fresh parsley for garnish
Instructions
- Cook the diced bacon over medium heat until crispy, then remove and set aside, leaving drippings in the pot.
- Add the beef pieces and sear them on all sides until browned.
- Toss in the chopped onions, sliced carrots, and minced garlic, sautéing until softened.
- Stir in the mushrooms and cook for another 3-4 minutes.
- Reintroduce the reserved bacon, then pour in the red wine, scraping the bottom of the pot for flavor.
- Add the beef broth, tomato paste, thyme, and season with salt and pepper.
- Bring to a simmer, cover, and reduce the heat to low, cooking for 2-3 hours until the beef is tender.
- If thicker sauce is desired, mix flour with water and stir it in during the last 30 minutes of cooking.
- Serve hot, garnished with fresh parsley.
Notes
Beef Burgundy tastes even better the next day. Store in the refrigerator and reheat on the stove. Can also be made in a slow cooker.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg