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Beef Bourguignon
Savor a classic French dish with this simple Beef Bourguignon recipe. Tender beef, rich red wine sauce, and earthy vegetables make for a heartwarming meal.
Course
dinner
Cuisine
French
Keyword
beef chuck, mushrooms, red wine
Prep Time
20
minutes
minutes
Cook Time
3
hours
hours
Total Time
3
hours
hours
20
minutes
minutes
Servings
6
Calories
453
kcal
Author
Corrie
Ingredients
2
pounds
beef chuck
cut into 2-inch chunks
3
cups
red wine
2
large carrots
sliced
2
onions
chopped
2
cups
mushrooms
sliced
4
cloves
garlic
minced
3
cups
beef broth
2
tablespoons
tomato paste
2
bay leaves
Salt and pepper to taste
2
tablespoons
olive oil
Fresh thyme and parsley
for garnish
Instructions
Marinate the beef chunks in the red wine overnight.
In a large pot, heat olive oil and brown the beef chunks on all sides. Remove and set aside.
In the same pot, sauté onions, carrots, and mushrooms until softened.
Add garlic and sauté for another minute.
Return the beef to the pot and add tomato paste, beef broth, bay leaves, salt, and pepper.
Bring to a boil, then reduce heat and let simmer for 2-3 hours until beef is tender and the sauce is thickened.
Serve hot, garnished with fresh thyme and parsley.
Video
Notes
Marinate beef overnight for deeper flavors.
Always brown the beef chunks before simmering; this caramelizes the meat and enriches the sauce.
Deglaze the pan after browning the beef to capture all the flavors.
Cooking low and slow is the key; never rush Beef Bourguignon.
It often tastes better the next day, as the flavors meld and deepen.
Nutrition
Calories:
453
kcal
|
Carbohydrates:
9
g
|
Protein:
32
g
|
Fat:
22
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
104
mg
|
Sodium:
619
mg
|
Potassium:
937
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
106
IU
|
Vitamin C:
5
mg
|
Calcium:
58
mg
|
Iron:
4
mg