Beef Bourguignon
Beef Bourguignon is a classic French stew that's surprisingly easy to make. The star is the red wine, which simmers with beef broth to create a savory, rich, and slightly sweet base.
Servings: 4
Ingredients
- 1 cup diced bacon uncooked
- 2 tablespoons butter
- 1 tablespoon flour
- 1 ½ pounds stew beef
- 1 cup diced carrots
- 1 cup diced onion
- 1 cup sliced mushrooms
- ½ tablespoon Italian seasoning
- 2 teaspoon garlic powder
- 2 cups beef broth
- 2 cups red wine
Instructions
- Cook the bacon in a large pot or high-sided pan until crispy. Remove the bacon but keep the bacon grease in the pan.
- Add the beef, carrots, onion, butter, and flour to the pan and cook over medium heat for about 10 minutes, or until the beef is no longer pink in the middle.
- Add the cooked bacon, mushrooms, Italian seasoning, garlic powder, beef broth, and red wine. Stir the ingredients to combine them and then bring the mixture to a simmer. Cover the dish and allow it to simmer for 1 ½ hours.
- Serve and enjoy!
Notes
- We like to use stew beef since it cuts down on prep time, but you can also use brisket.
- You don’t have to worry too much about tenderizing the veggies since they are going to cook for almost 2 hours.
- The butter and flour helps form a roux that will allow the sauce to thicken as it simmers.
- You can store your leftovers in the fridge for up to 5 days. Reheat a serving in the microwave for about one minute, stirring halfway through to ensure it reheats evenly.
Nutrition
Calories: 698kcal | Carbohydrates: 16g | Protein: 49g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 160mg | Sodium: 1174mg | Potassium: 1155mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5557IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 5mg
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