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boeuf bourguignon in a rustic Dutch oven in a wide horizontal shot, glossy dark wine sauce with tender beef, mushrooms and carrots, fresh parsley garnish, on a cozy holiday table, warm natural light, shallow depth of field, landscape orientation

Boeuf Bourguignon

Tender beef braised in red wine with bacon, mushrooms, and carrots.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2.5 lb beef chuck cubed
  • 4 slices bacon chopped
  • 3 carrots sliced
  • 8 oz mushrooms quartered
  • 3 cups dry red wine
  • 2 cups beef broth
  • 3 tbsp flour
  • 2 cloves garlic minced

Method
 

  1. Crisp the bacon in a Dutch oven, then set it aside.
  2. Brown the beef in the fat in batches and remove from the pot.
  3. Saute carrots, mushrooms, and garlic until softened.
  4. Sprinkle in the flour, then pour in the wine and broth, scraping the bottom.
  5. Return the beef and bacon, cover, and braise at 325F for about 2.5 hours until tender.
  6. Skim the sauce and serve over mashed potatoes or noodles.

Notes

This tastes even better made a day ahead and reheated.