French Beef Bourguignon-Style Stew
Equipment
- Dutch oven
- cutting board
- knife
- wooden spoon
Ingredients
- 1.5 pounds beef chuck, cut into 1-inch cubes
- 4 ounces bacon, chopped
- 2 carrots, sliced into rounds
- 1 large onion, diced
- 8 ounces cremini mushrooms, halved
- 3 garlic cloves, minced
- 2 cups dry red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Chopped fresh parsley for serving
Instructions
- Cook the bacon in a large Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the fat in the pot.
- Season the beef cubes with salt and pepper. Brown the beef in the bacon fat in batches until all sides are seared. Transfer the browned beef to a plate.
- Add the onion, carrots, and mushrooms to the pot. Cook for 5 minutes until the onion softens. Stir in the garlic and cook for 1 minute more.
- Sprinkle the flour over the vegetables and stir for 1 minute. Add the tomato paste and mix until everything is coated.
- Pour in the red wine and scrape the bottom of the pot to release any browned bits. Add the beef broth, thyme, bay leaf, and the reserved bacon and beef.
- Bring the mixture to a simmer, then cover and cook on low heat for 2 hours until the beef is fork-tender. Remove the bay leaf before serving and sprinkle with parsley.
Notes
Make this stew a day ahead and store it in the refrigerator so the sauce thickens and the flavors meld. Reheat gently on the stovetop with a splash of broth if it becomes too thick. If you prefer a milder wine taste, use a lighter red such as Pinot Noir.
Course: Main Course
Cuisine: French
Equipment: Dutch oven, cutting board, knife, wooden spoon
Cuisine: French
Equipment: Dutch oven, cutting board, knife, wooden spoon