Beef Bourguignon - The Most Comforting Classic French Stew

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: white wine

Non-alcoholic options are lower in calories, while white wine can be more affordable.

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef has a better dietary profile, while pork can be a more budget-friendly option.

Cut the bacon into one inch thick pieces.

Cut the chuck roast into large chunks, removing excess fat.

Pat the beef dry and season with salt and pepper.

Dredge the beef in flour, coating all sides.

Heat an 8-quart Dutch oven over medium heat and add the bacon, cooking until browned.

Remove the bacon and set aside, keeping the fat in the pot.

Brown the beef in batches, about 2-3 minutes per side, then remove and set aside.

Add the carrots to the pot and cook until browned, then remove.

Add the diced onions to the pot and cook until soft, about 5-6 minutes.

Add the garlic and cook for a few more minutes, stirring constantly.

Stir in the tomato paste and cook for 4-5 minutes, adding water if necessary to prevent burning.

Add the browned carrots back into the pot.

Add the beef, bacon, thyme, bay leaves, Pinot Noir, and beef stock to the pot.

Bring to a boil, then cover and transfer to a preheated oven at 350 degrees for braising.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens