Description
A classic French recipe – Beef Bourguignon is very easy to make and tastes rich, hearty – absolutely delicious!
Ingredients
Units
Scale
- 1 pound stewing beef, chopped bite size
- flour, for dusting
- 2 tablespoons extra virgin olive oil
- 3 onions, peeled and roughly chopped
- 2 cups red wine – it doesn’t have to be an expensive bottle, but make sure you get one you enjoy drinking
- 6 carrots, peeled and chopped bite size
- 2 cups beef broth or water
- 1 teaspoon dried oregano
- handful flat leaf parsley, roughly chopped
- salt and pepper, to taste
Instructions
- Add beef to a mixing bowl and dust with flour until the beef is evenly coated.
- In a large pot over high heat, add olive oil, beef and cook until golden brown (about 7 minutes). Don’t over crowd the pot – overcrowding lowers the temperature of the pot, which will prevent your meat from turning a nice dark brown color. You may need to do this in batches.
- Remove the beef and set aside. Lower the heat to medium and add onions and 1 teaspoon flour. Cook until onions are golden brown (about 8 minutes).
- Return beef to the pot and add wine. Stir and cook for 2 minutes.
- Add carrots and beef broth plus enough water to cover the veggies and beef.
- Add oregano, stir and bring to a boil. Lower the heat, cover and simmer for 1 hour. Check on your stew every 20 minutes or so, giving it a stir.
- Take the lid off and cook uncovered for another hour, stirring every 15 minutes.
- Check on the thickness of the sauce. It should be thinner than gravy but thicker than soup. If you feel it needs more time, cook for another 15 minutes.
- Season with salt and pepper. Sprinkle with fresh parsley.
Notes
Boeuf bourguignon tastes better the next day so save a little for tomorrow’s lunch!
Nutrition
- Serving Size: 1 serving
- Calories: 428
- Sugar: 14.4g
- Sodium: 458mg
- Fat: 11g
- Saturated Fat: 2.8g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 33.1g
- Fiber: 7.5g
- Protein: 29.3g
- Cholesterol: 67.8mg
