A classic French dish that is sure to impress your guests with its rich and comforting flavours. Imagine tender chunks of beef slowly cooked in a flavorful red wine sauce, with bacon, onions, mushrooms, and carrots. The aroma alone will have your mouth watering.

This recipe is perfect for a cozy night in, or for a special occasion. Serve it over creamy mashed potatoes or with a side of crusty bread to soak up all of that delicious sauce.

And the best part? You can make it ahead of time and reheat it, which means less stress and more time to enjoy the company of your loved ones.

So why not add some French flair to your next dinner party and give this recipe a try, You won’t regret it. Bon Appétit!

Ingredients

Ingredients:

2 lbs beef chuck, cut into 2-inch cubes
Salt and pepper
2 tbsp olive oil
1 large onion, sliced
3 cloves of garlic, minced
2 cups red wine
2 cups beef broth
1 tbsp tomato paste
2 bay leaves
1 sprig fresh thyme
8 oz mushrooms, quartered
3 carrots, peeled and cut into chunks
1 lb bacon, diced
1/4 cup flour
1/4 cup butter
Chopped fresh parsley, for garnish

Instructions:

Season the beef cubes with salt and pepper.
Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef cubes in batches and brown on all sides. Remove the beef and set aside.
In the same pot, add the onion, garlic, and bacon and cook until softened, about 5 minutes.
Stir in the flour and cook for an additional 2 minutes.
Add the red wine, beef broth, tomato paste, bay leaves, thyme, mushrooms, and carrots and bring to a boil.
Return the beef to the pot, reduce the heat to low, and simmer for about 2 to 2 1/2 hours, or until the beef is tender.
In a small saucepan, melt the butter and stir in the flour to make a roux.
Stir the roux into the beef mixture and cook for an additional 5 minutes.
Remove from heat and let it cool. Remove bay leaves and thyme.
Once cooled, refrigerate overnight, or at least 4 hours. Skim the fat off the surface before reheating.
Reheat the beef bourguignon, and season with salt and pepper to taste.
Garnish with chopped parsley and serve over mashed potatoes, rice, or crusty bread.
Note: this recipe can be made in advance and freezes well.