📝 Description
A simplified take on the classic French Beef Bourguignon, this dish delivers deep, slow-braised flavor with tender beef, aromatic vegetables, and a luxurious red wine sauce—without complicated steps.
😋 Flavor & Experience
Rich, velvety, and deeply savory. The beef becomes fork-tender while the sauce develops layers of flavor from wine, herbs, and slow cooking—comfort food with a gourmet touch.
🛒 Ingredients
1 kg (2 lb) beef chuck, cut into chunks
2 tbsp olive oil
150 g bacon, chopped
1 onion, chopped
3 carrots, sliced
3 cloves garlic, minced
2 tbsp tomato paste
2 cups red wine (Burgundy preferred)
1 cup beef broth
1 tsp thyme
1 bay leaf
200 g mushrooms, sliced
Salt & black pepper to taste
1 tbsp flour (optional, for thickening)
Fresh parsley (for garnish)
👨🍳 Step-by-Step Instructions
Brown the beef
Season beef with salt and pepper. In a large pot, heat olive oil and sear beef until browned. Remove and set aside.
Cook bacon & veggies
In the same pot, cook bacon until crispy. Add onion, carrots, and garlic—sauté until softened.
Build the base
Stir in tomato paste and cook for 1–2 minutes. Sprinkle flour (optional) and mix well.
Deglaze & simmer
Pour in red wine, scraping the bottom. Add beef broth, thyme, bay leaf, and return beef.
Slow cook
Cover and simmer on low heat for 2.5–3 hours (or oven at 160°C / 320°F), until beef is tender.
Add mushrooms
Add mushrooms in the last 30 minutes of cooking.
Finish & serve
Remove bay leaf, adjust seasoning, garnish with parsley. Serve with mashed potatoes, pasta, or crusty bread.
⏱️ Time
Prep: 20 min | Cook: 3 hrs | Total: ~3 hrs 20 min
🔥 Nutrition (approx per serving)
Kcal: 520 | Protein: 38g | Servings: 6
