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Beef Bourguignon

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This classic French Beef Bourguignon is a rich, comforting dish made with tender chunks of beef simmered in red wine, earthy mushrooms, and crispy bacon—perfect for cozy meals!

Ingredients

Scale
  • 2–3 pounds Chuck Roast, cut into 1-inch cubes
  • 1 bottle Red Wine (preferably Burgundy)
  • 2 cups Beef Broth
  • 4 slices Bacon, chopped
  • 8 ounces Mushrooms, sliced
  • 2 Yellow Onions, diced
  • 2 Carrots, sliced
  • 4 cloves Garlic, minced
  • 2 teaspoons fresh Thyme
  • 2 Bay Leaves
  • 2 tablespoons Flour
  • 2 tablespoons Olive Oil
  • Salt & Pepper, to taste

Instructions

  1. Prepare the Ingredients: Start by cutting your meat into 1-inch cubes; trim any excess fat. Prepare and chop your veggies—the more colorful your ingredients, the prettier your dish will be!
  2. Browning the Bacon: In a large Dutch oven or heavy pot, heat your olive oil over medium heat. Add the chopped bacon and cook until it’s crispy, rendering that lovely fat. Remove the bacon and drain on paper towels, leaving the drippings in the pot.
  3. Searing the Beef: In the same pot, increase the heat to medium-high. Add the cubed beef in batches to prevent overcrowding. Sear them on all sides until they develop a rich brown crust. Remove and set aside.
  4. Sauté the Onions and Carrots: Lower the heat back to medium and throw in your diced onions and sliced carrots. Sauté for about 5-7 minutes until the onions are translucent.
  5. Add Garlic and Mushrooms: Toss in the minced garlic and sliced mushrooms, cooking for another 5 minutes. The mushrooms will release moisture and shrink down, adding depth to the dish.
  6. Sprinkle in the Flour: Stir in the flour to coat the veggies evenly—this will help thicken your sauce as it cooks. Cook for a minute to eliminate the raw flour taste.
  7. Deglazing with Wine: Pour the entire bottle of wine into the pot, scraping up morsels stuck to the bottom. Allow it to boil for a couple of minutes, reducing the liquid slightly.
  8. Simmer with Broth and Seasonings: Return the beef and bacon back to the pot, and add the beef broth, thyme, bay leaves, and salt & pepper. Bring everything to a simmer.
  9. Slow Cooking: Cover and transfer the pot to your preheated oven at 350°F (175°C) for about 150-180 minutes.
  10. Final Touches: Once done, check for seasoning and adjust to taste. Remove bay leaves before serving!

Notes

Beef Bourguignon gets even better the next day, allowing the flavors to meld beautifully. Serve with crusty bread or creamy mashed potatoes for a comforting meal.

Nutrition

Keywords: beef bourguignon, french cuisine, comfort food

Find it online: https://feastora.com/one-pot-beef-bourguignon-weeknight-french-comfort/