Dinner · 180 min · french

Beef Bourguignon

A French dinner built around beef chuck and red wine — on the table in 180 minutes. It is weeknight cooking that still hits your targets — 44 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 3 lb Beef chuck
• 2 cups Red wine
• 12 Pearl onions
• 3 Carrots
• 8 oz Mushrooms
• 4 oz Bacon
• 4 sprigs Thyme

Steps

1. Heat the oven to 325°F. Cut the chuck into 2-inch chunks and pat very dry.
2. Render the chopped bacon in a Dutch oven; lift out the crisp bits and set aside.
3. Brown the beef in the bacon fat in batches, 4 minutes per batch — crowding the pan steams the meat instead of searing it.
4. Pour in the wine, scraping up the browned bits, and add thyme plus enough water to barely cover.
5. Cover and braise 2.5 hours, until the beef yields easily to a fork.
6. Meanwhile, glaze the pearl onions and carrot chunks in butter until golden.
7. Sear the mushrooms separately until browned.
8. Stir the vegetables and reserved bacon into the pot; simmer 15 minutes and serve.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes