Beef Bourguignon de Noël
Beef Bourguignon de Noël is a heartwarming French stew that combines tender beef, rich red wine, and aromatic vegetables for an unforgettable dining experience. Perfect for festive gatherings, this dish envelops your home in delightful aromas while creating cherished moments around the table. Whether you’re a novice cook or a seasoned chef, this recipe guarantees restaurant-quality results that will impress your guests and warm your hearts.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 20 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Braising
- Cuisine: French
Ingredients
Scale
- 2 lbs chuck roast, cut into 1-inch cubes
- 4 medium carrots, sliced
- 1 cup pearl onions, peeled
- 8 oz cremini mushrooms, halved
- 2 cups dry red wine (preferably Burgundy)
- 2 cups beef broth
- 2 tsp fresh thyme
- 2 bay leaves
- 4 oz bacon lardons
- 4 cloves garlic, minced
Instructions
- Prepare ingredients by chopping vegetables and dicing bacon into lardons.
- In a large Dutch oven, cook bacon over medium heat until crispy. Remove and set aside.
- Sear beef chunks in the bacon fat until browned on all sides; remove from pot.
- Sauté onions, carrots, and mushrooms in the same pot until tender (about 5 minutes).
- Add garlic; stir in the wine and scrape up any brown bits from the pot.
- Return beef and bacon to the pot along with beef broth and herbs. Bring to a simmer.
- Cover and transfer to preheated oven at 325°F (160°C). Cook for about 2 hours until beef is fork-tender.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: For an even richer flavor, marinate the beef overnight in red wine. To lighten the dish, substitute chicken broth for beef broth. This stew tastes even better the next day as flavors meld.