Beef Bourguignon: The Ultimate Guide to Making Classic French Stew
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1/4 cup apple vinegar
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 lb cremini mushrooms, quartered
- 1/4 lb pearl onions, peeled
- Preparation:
Instructions
- In a bowl, toss beef cubes with flour, salt, and pepper.
- Heat olive oil in a Dutch oven over medium-high heat; sear beef until browned.
- Add onion, carrots, and celery; cook until softened.
- Stir in garlic and tomato paste; cook briefly.
- Pour in apple vinegar and simmer for 5 minutes.
- Add beef broth, thyme, and return the beef to the pot.
- Cover and braise in an oven at 325°F (160°C) for about 2.5 to 3 hours.
- Sauté mushrooms and pearl onions separately; add them to the stew before serving.
- Helpful Notes:
Nutrition
- Serving Size: Approximately 1 cup (245g)
- Calories: 350
- Sugar: 3g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg