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Boeuf Bourguignon

Is there a better comfort food other than Boeuf Bourguignon? We say you have to try this recipe!
Course Main Dish
Cuisine French
Keyword boeuf bourguignon, julia child
Prep Time 1 hour 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8
Calories 59kcal
Author Isabel Laessig

Ingredients

  • 3 Lbs beef chuck roast cut into large pieces
  • 1 large yellow onion peeled and finely chopped
  • 2 carrots peeled and finely chopped
  • Several strips of bacon sautéed
  • 2 cloves mashed garlic
  • 1 bottle good red wine preferably burgundy
  • 1 tbs tomato paste
  • 1 bay leaf
  • 1 pound button mushrooms quartered and sautéed in butter
  • 2 tbs butter
  • ⅓ cup flour

Instructions

  • Dry the beef with a paper towel and toss with flour. It will not brown if wet.
  • Brown beef a few pieces at a time in the skillet you used to cook the bacon and remove to a warm plate.
  • Sauté the vegetables in the butter in the skillet.
  • Add beef to a large Dutch oven with the wine and sautéed vegetables.
  • Season with salt and pepper.
  • Bring a to boil and cook over high heat for 3-5 minutes.
  • Add in the tomato paste, bay leaf and bacon.
  • Reduce heat, cover and simmer for 3 hours.
  • Add in the sautéed mushrooms.
  • Serve hot or warm.

Nutrition

Calories: 59kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 44mg | Potassium: 206mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 1.7mg | Calcium: 2mg | Iron: 0.6mg