How To Make Mimi’s Cafe’s Beef Bourguignon Recipe
A classic French stew that features tender beef cooked in red wine and beef broth with carrots, onions, mushrooms, and bacon.
Serves:
Ingredients
- 2 lbs beef chuck roast, cut into 1 inch pieces
- 1 tbsp olive oil
- 4 oz bacon, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups red wine
- 2 cups beef broth
- 3 carrots, peeled and sliced
- 8 oz mushrooms, sliced
- 2 bay leaves
- 1 tsp dried thyme
- Salt and black pepper, to taste
Instructions
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Preheat the oven to 350°F.
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Season the beef with salt and black pepper.
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Heat the olive oil in a Dutch oven over medium-high heat. Add the bacon and cook until crispy. Remove with a slotted spoon and set aside.
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Add the beef to the pot and brown on all sides. Remove with a slotted spoon and set aside.
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Add the onion and garlic to the pot and cook until softened. Sprinkle the flour over the top and stir to combine.
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Pour in the red wine and beef broth and stir to combine. Add the carrots, mushrooms, bay leaves, thyme, salt, black pepper, beef, and bacon to the pot.
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Bring to a simmer, cover, and transfer to the oven. Cook for 2 hours and 30 minutes, or until the beef is very tender.
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Serve with mashed potatoes or crusty bread.
Nutrition
- Calories : 518kcal
- Total Fat : 19g
- Saturated Fat : 6g
- Cholesterol : 143mg
- Sodium : 737mg
- Total Carbohydrates : 19g
- Dietary Fiber : 3g
- Sugar : 7g
- Protein : 58g
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