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Hearty Beef Bourguignon Recipe (Comfort Food Classic)

Hearty Beef Bourguignon Delight

Welcome to the world of comfort food, where hearty dishes warm both the body and soul. This rich and flavorful dish, originating from the Burgundy region of France, features tender chunks of beef slow-cooked in red wine, combined with vegetables and aromatic herbs. Perfect for cozy dinners or special occasions, this recipe is not only delicious but also incredibly satisfying.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

For the Hearty Beef Bourguignon Delight
  • 2 lb beef chuck cut into 1-inch cubes
  • 4 slices bacon chopped
  • 1 large onion diced
  • 2 carrots sliced
  • 2 cloves garlic minced
  • 2 cups red wine preferably Burgundy
  • 2 cups beef broth
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 lb mushrooms quartered
  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh parsley chopped for garnish

Equipment

  • Large Dutch Oven
  • Wooden Spoon
  • Measuring Cups and Spoons
  • Knife and cutting board
  • Serving Ladle

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C).
  2. Step 2: In a large Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove and set aside, leaving drippings in the pot.
  3. Step 3: Brown the beef cubes in batches in the same pot for about 3-4 minutes per side. Remove and set aside.
  4. Step 4: Sauté diced onion and sliced carrots in the same pot for approximately 5 minutes. Add minced garlic and cook for an additional minute.
  5. Step 5: Sprinkle flour over the sautéed vegetables and stir well. Cook for 2 minutes.
  6. Step 6: Pour in red wine and beef broth, scraping the bottom of the pot to release flavorful bits.
  7. Step 7: Stir in tomato paste, dried thyme, and bay leaves. Season with salt and pepper.
  8. Step 8: Return browned beef and cooked bacon to the pot. Bring to a gentle simmer, cover, and transfer to the preheated oven.
  9. Step 9: Allow the dish to bake for 2 to 2.5 hours, or until the beef is fork-tender.
  10. Step 10: In the last 30 minutes of cooking, add quartered mushrooms to the pot.
  11. Step 11: Once cooking is complete, remove from the oven and discard bay leaves. Serve hot, garnished with freshly chopped parsley.

Notes

This dish stores well in the refrigerator for up to 3 days. To reheat, warm it on the stove or in the microwave until heated through.