Beef Bourguignon

Beef Bourguignon is a rich and hearty stew that brings the flavors of French cuisine to a kosher American dinner table. Tender beef is braised in red wine with aromatic vegetables and herbs, making it a perfect comfort dish for any occasion.

Ingredients

• Beef chuck - 300 grams, cut into 2.5 cm cubes
• Kosher red wine - 250 ml
• Beef broth - 250 ml
• Carrots - 1 medium, sliced
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Mushrooms - 150 grams, quartered
• Olive oil - 2 tablespoons
• All-purpose flour - 1 tablespoon
• Fresh thyme - 1 teaspoon, chopped
• Bay leaf - 1
• Salt - 1 teaspoon, to taste
• Black pepper - 1/2 teaspoon, to taste
• Parsley - 1 tablespoon, chopped (for garnish)

Steps

1. Heat olive oil in a heavy-bottomed pot over medium heat.
2. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove and set aside.
3. In the same pot, add onions and garlic. Sauté until onions are translucent, about 4 minutes.
4. Add carrots and mushrooms, cooking for another 5 minutes until slightly softened.
5. Sprinkle the flour over the vegetables and stir well to coat everything evenly.
6. Pour in the red wine, scraping the bottom of the pot to deglaze, and let it simmer for 3 minutes.
7. Return the beef to the pot, along with the beef broth, thyme, bay leaf, salt, and pepper. Stir well.
8. Bring the mixture to a simmer, then cover and reduce heat to low. Cook for 1.5 hours, stirring occasionally, until the beef is tender.
9. Remove the bay leaf and serve hot, garnished with chopped parsley.

Nutrition

• Calories: 550
• Protein: 45 g
• Carbs: 25 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 120 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich source of protein, essential for muscle repair and growth.
• Contains iron, which is important for oxygen transport in the blood.

Tags