Ingredients with Measurements:
- 6 ounces bacon, diced
- 3 pounds beef chuck, cut into 2-inch cubes
- 1 large carrot, sliced
- 1 large onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons flour
- 3 cups red wine
- 2-3 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon thyme
- 2 bay leaves
- 1 pound mushrooms, quartered
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
- Cheesecloth
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
3. Pat beef dry with paper towels and season with salt and pepper. In batches, brown beef in the bacon fat over medium-high heat. Remove with a slotted spoon and set aside.
4. In the same pot, sauté carrot and onion until onion is translucent. Add garlic and cook for another minute.
5. Sprinkle flour over vegetables and stir to combine. Cook for 1-2 minutes.
6. Add wine, beef broth, tomato paste, thyme, and bay leaves. Bring to a simmer.
7. Add beef and bacon back to the pot, making sure they are submerged in the liquid. Cover with a lid and transfer to the oven.
8. Cook for 2-3 hours or until beef is tender.
9. In a separate pan, sauté mushrooms until browned. Add to the pot during the last 15 minutes of cooking.
10. Remove bay leaves and season with salt and pepper to taste. Garnish with chopped parsley.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
5. Temperature:
325°F
Serving size:
6-8 servings
Nutritional information:
Calories: 520
Fat: 27g
Carbohydrates: 11g
Protein: 47g
Sodium: 810mg
Substitutions for ingredients:
- Turkey bacon or pancetta can be used instead of bacon.
- Beef broth can be substituted with chicken or vegetable broth.
- Cremini mushrooms can be used instead of white mushrooms.
Variations:
- Add pearl onions to the pot during the last 30 minutes of cooking.
- Use a slow cooker instead of the oven.
- Substitute beef with lamb or pork.
Tips and tricks:
- Patting the beef dry before seasoning and browning will help it brown better.
- Use a good quality red wine for best flavor.
- Let the beef cool in the liquid before reheating to prevent it from drying out.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally.
Presentation ideas:
Serve in individual bowls or on a platter with crusty bread on the side.
Garnishes:
Chopped parsley or thyme.
Pairings:
- Mashed potatoes
- Crusty bread
- Roasted vegetables
Suggested side dishes:
- Green salad
- Roasted root vegetables
- Garlic bread
Troubleshooting advice:
- If the sauce is too thin, remove the beef and vegetables and simmer the sauce over medium heat until it thickens.
- If the beef is tough, it needs to cook longer.
Food safety advice:
- Make sure the beef reaches an internal temperature of 145°F before serving.
- Refrigerate leftovers promptly.
Food history:
Beef Bourguignon is a classic French dish that originated in the Burgundy region of France. It was popularized in America by Julia Child in her cookbook "Mastering the Art of French Cooking."
Flavor profiles:
Savory, rich, and hearty.
Serving suggestions:
Serve with a glass of red wine.
Related Categories
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Region: French
Taste: Savory, Rich, Hearty, Earthy, Umami, Herbal, Aromatic, Complex