Description
A traditional French beef stew braised in red wine with mushrooms and bacon.
Ingredients
Scale
- 3 pounds beef chuck, cut into 1 1/2-inch cubes
- 6 ounces bacon or lardons, cut into 1/2-inch pieces
- 1 large onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 bottle (750 ml) dry red wine, such as Burgundy
- 2 cups beef broth
- 1 tablespoon all-purpose flour
- 8 ounces small white button mushrooms, whole or halved
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
- Season the beef cubes generously with salt and pepper.
- In a large Dutch oven, cook the bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add olive oil to the pot if needed to make 2 tablespoons of fat. Brown the beef in batches on all sides. Remove the browned beef and set aside.
- Add the onion and carrots to the pot and cook until softened, about 5 minutes.
- Stir in the garlic and tomato paste and cook for 1 minute.
- Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
- Return the beef and bacon to the pot. Add the thyme, bay leaf, red wine, and beef broth. The liquid should mostly cover the meat.
- Bring the mixture to a simmer on the stovetop.
- Cover the Dutch oven and transfer it to a preheated oven at 325 degrees Fahrenheit (160 degrees Celsius). Braise for 2 1/2 to 3 hours, or until the beef is very tender.
- About 30 minutes before serving, sauté the mushrooms in a separate pan until lightly browned.
- Stir the cooked mushrooms into the stew during the last 15 minutes of cooking.
- Remove the bay leaf before serving. Adjust seasoning with salt and pepper if necessary.
Notes
- For best flavor, prepare this stew a day ahead and refrigerate overnight. Reheat slowly before serving.
- Serve over mashed potatoes, egg noodles, or with crusty bread.
- Prep Time: 30 min
- Cook Time: 3 hr
- Category: Dinner
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 450
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 45
- Cholesterol: 120
Keywords: beef stew, bourguignon, french cooking, red wine beef, slow cooked beef