Bœuf à la Bourguignon. The Heartiest French Stew! 🇫🇷

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

non-alcoholic wine retains flavor without alcohol

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

water + bouillon provides a budget-friendly base

Preheat the oven to 325°F (160°C).

Cut beef chuck into large cubes and season with salt and black pepper.

In a large Dutch oven, cook bacon over medium heat until crispy; remove and set aside.

In the bacon fat, brown the beef cubes on all sides in batches; remove and set aside.

Add chopped onions and carrots to the pot; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Sprinkle flour over the vegetables; stir to combine and cook for 2-3 minutes.

Pour in red wine, scraping up browned bits from the bottom of the pot; bring to a simmer.

Return beef and bacon to the pot; add beef broth, thyme, and bay leaves.

Cover the pot and transfer to the oven; braise for 2-3 hours until beef is tender.

In the last 30 minutes, add mushrooms to the pot.

Once done, remove from oven and let rest for 10 minutes before serving.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens