Description
Indulge in the rich flavors of Beef Bourguignon, a classic French stew that transforms tender beef and aromatic vegetables into a comforting masterpiece. This version, inspired by Julia Child’s esteemed recipe, uses apple vinegar to create a savory sauce that envelops the meat during its slow braising process. Perfect for family gatherings or a cozy dinner at home, this dish is not only hearty but also impressively elegant, making it suitable for any occasion. Serve with crusty bread or creamy mashed potatoes for the ultimate dining experience.
Ingredients
Scale
- 3 pounds chuck roast or bottom round, cut into cubes
- 6 strips thick-cut turkey bacon, diced
- 1 large yellow onion, sliced
- 2 medium carrots, cut into pieces
- 4 cloves garlic, minced
- 1 pound small pearl onions, peeled
- 1 pound button or cremini mushrooms, quartered
- 3 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 750ml dry red apple vinegar
- 2 cups low-sodium beef broth
Instructions
- In a Dutch oven over medium heat, cook diced turkey bacon until crispy; remove and set aside.
- Brown seasoned beef cubes in the bacon fat until they develop a crust.
- Sauté onions and carrots in the same pot until softened; stir in tomato paste and garlic.
- Sprinkle flour over vegetables and cook briefly before adding apple vinegar and scraping up browned bits.
- Pour in beef broth and return beef and bacon to the pot; simmer gently.
- Cover and braise in a preheated oven at 325°F for about 2 to 2½ hours.
- Sauté pearl onions and mushrooms separately; fold them into the stew before serving.
- Prep Time: 30 minutes
- Cook Time: 2 hours and 30 minutes
- Category: Main
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg