Ingredients with Measurements:
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter
- 4 slices bacon, chopped
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cups red wine (such as Burgundy)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound baby potatoes, halved
- 1/2 pound mushrooms, sliced
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine flour, salt, and black pepper. Add beef cubes and toss to coat.
3. In a Dutch oven over medium-high heat, melt butter. Add bacon and cook until crispy. Remove bacon with a slotted spoon and set aside.
4. Add beef to the pot and cook until browned on all sides. Remove beef with a slotted spoon and set aside.
5. Add onion and garlic to the pot and cook until softened, about 5 minutes.
6. Add red wine to the pot and scrape up any browned bits from the bottom. Bring to a boil and cook until reduced by half, about 5 minutes.
7. Add beef broth, tomato paste, thyme, and bay leaves to the pot. Stir to combine.
8. Add beef, carrots, potatoes, and mushrooms to the pot. Stir to combine.
9. Cover the pot with a lid and transfer to the oven. Bake for 2-3 hours, or until beef is tender.
10. Remove from oven and discard bay leaves. Stir in reserved bacon and chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 481
Fat: 22g
Saturated Fat: 10g
Cholesterol: 131mg
Sodium: 1045mg
Carbohydrates: 29g
Fiber: 5g
Sugar: 7g
Protein: 36g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat.
- Red wine can be substituted with beef broth or chicken broth.
- Baby potatoes can be substituted with regular potatoes cut into 1-inch pieces.
Variations:
- Add 1 cup of frozen peas to the pot during the last 15 minutes of cooking.
- Use lamb instead of beef for a twist on traditional beef bourguignon.
- Add 1 tablespoon of Worcestershire sauce for extra flavor.
Tips and Tricks:
- For a deeper flavor, marinate the beef in red wine overnight before cooking.
- Use a good quality red wine for the best flavor.
- To thicken the sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the pot during the last 15 minutes of cooking.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Garnish with additional chopped parsley or croutons.
Pairings:
Serve with a crusty baguette and a side salad.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting Advice:
- If the sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the pot during the last 15 minutes of cooking.
- If the beef is tough, cook for an additional 30 minutes to 1 hour.
Food Safety Advice:
- Make sure the beef reaches an internal temperature of 145°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Beef bourguignon is a traditional French dish that originated in the Burgundy region of France. It is typically made with beef, red wine, and vegetables, and is slow-cooked for several hours to develop a rich, deep flavor.
Flavor Profiles:
This dish is savory, rich, and hearty, with a deep umami flavor from the beef and red wine.
Serving Suggestions:
Serve with a glass of red wine for a classic French meal.
Related Categories
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Region: French
Taste: Savory, Rich, Beefy, Herbal, Earthy, Aromatic, Hearty