Classic French Beef Burgundy
A rich and comforting dish featuring tender beef slow-cooked in red wine and aromatic vegetables, perfect for family gatherings or special occasions.
Ingredients
Main Ingredients
- 2 pounds beef chuck, cut into 1.5-inch cubes For a melt-in-your-mouth texture
- 4 strips bacon, diced Adds smokiness and depth
- 1 bottle good-quality red wine (such as Burgundy or Pinot Noir)
- 2 cups beef broth For richness and added flavor
- 1 onion, chopped Sweet and aromatic
- 2 cloves garlic, minced Adds a fragrant punch
- 3 carrots, sliced Sweetness and color
- 8 ounces button mushrooms, quartered Earthy flavor
- 2 tablespoons tomato paste Enhances richness and complexity
- 2 sprigs fresh thyme For an aromatic touch
- 2 leaves bay leaves Adds depth
- Salt and pepper to taste To elevate flavors
Instructions
Preparation
- In a large Dutch oven, cook diced bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
- Season the beef cubes with salt and pepper. In the same pot, brown the beef in batches until the edges turn golden. Set aside.
- Add onions and sauté until translucent. Add garlic and cook for an additional minute, allowing the aroma to fill your kitchen.
- Stir in sliced carrots and quartered mushrooms, cooking until slightly softened.
- Mix in tomato paste, then return the bacon and browned beef to the pot.
- Pour in the red wine and beef broth, scraping the bottom of the pot to release those delicious browned bits.
- Add thyme and bay leaves. Bring to a gentle simmer, then cover and transfer to a preheated oven at 325°F (160°C) or let it simmer on the stovetop for 2.5 to 3 hours.
- Once cooked, remove from heat, discard bay leaves, and let it rest for 10 minutes before serving.
Notes
For a gluten-free option, ensure the broth is certified gluten-free. Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months. When reheating, allow to thaw completely and warm gently on the stove. Quality wine enhances flavor. Browning the meat before cooking adds rich flavor.