Piece De No Resistance Beef Bourguignon

This classic Beef Bourguignon is a comforting and elegant dish that transforms affordable chuck roast into melt-in-your-mouth tender beef. Braised slowly in red wine, beef broth, and tomato sauce, the flavors meld together to create a luxurious, thick gravy. The addition of bacon adds a savory smokiness, while golden mushroom soup and sliced mushrooms provide earthy depth. Perfect for chilly evenings or special dinner parties, this hearty stew serves beautifully over egg noodles or rice. It&# 226;ÂÂs a timeless recipe that promises restaurant-quality results with simple, accessible ingredients.

Cooking Method: Braising, Roasting

Cuisine: French

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 1631.2

Description

This classic Beef Bourguignon is a comforting and elegant dish that transforms affordable chuck roast into melt-in-your-mouth tender beef. Braised slowly in red wine, beef broth, and tomato sauce, the flavors meld together to create a luxurious, thick gravy. The addition of bacon adds a savory smokiness, while golden mushroom soup and sliced mushrooms provide earthy depth. Perfect for chilly evenings or special dinner parties, this hearty stew serves beautifully over egg noodles or rice. It&# 226;ÂÂs a timeless recipe that promises restaurant-quality results with simple, accessible ingredients.

Ingredients

4 sl Bacon cubed
1 Oz can tomato sauce
1/4 cup Butter
1 Oz can beef broth
3 pound Chuck or sirloin, cubed
1 teaspoon Garlic powder
2 1/2 tablespoon Wondra flour
2 cup Dry red wine
1 Oz can golden mush. soup
1 pk Dry onion soup mix
1/2 lb Sliced mushrooms

Directions

1
Preheat oven to 350 degrees F (177ÃÂ°C).
2
In a large Dutch oven or heavy-bottomed pot, fry the cubed bacon in butter over medium heat until crisp and browned.
3
Coat the cubed beef with Wondra flour, shaking off any excess.
4
Brown the floured beef in the bacon and butter mixture, working in batches if necessary, until sealed on all sides.
5
In a separate bowl, combine the dry onion soup mix, golden mushroom soup, tomato sauce, beef broth, dry red wine, and garlic powder. Stir until smooth.
6
Pour the liquid mixture over the browned beef in the pot.
7
Stir well to combine all ingredients and bring the mixture to a boil on the stovetop.
8
Cover the pot and transfer it to the preheated oven.
9
Bake for 1 1/2 to 2 hours, or until the beef is fork-tender.
10
During the last 30-45 minutes of cooking, add the sliced mushrooms to the pot.
11
Serve hot over cooked noodles or rice.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1631.2kcal

% Daily Value *
Total Fat 85.7g132%
Saturated Fat 33.8g169%
Cholesterol 349.7mg117%
Sodium 2451.9mg103%
Total Carbohydrate 25.7g9%
Dietary Fiber 1.6g7%
Sugars 7.3g
Protein 144.7g290%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Salt is likely not needed due to the saltiness of the bacon and soup mixes, but taste before serving and adjust if necessary.

For a richer sauce, you can reduce the wine separately before adding it to the pot.

This stew tastes even better the next day as the flavors meld further. Store leftovers in an airtight container in the refrigerator for up to 3 days.

If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and stir into the stew during the last 10 minutes of cooking.

Keywords: beef bourguignon, french stew, red wine sauce, braised beef, chuck roast, mushrooms, bacon, comfort food, winter dinner, slow cooked, hearty stew, beef stew, wine reduction, classic french, oven braised, meat lover, dinner party, rich flavor, tender beef, traditional recipe, one pot meal

Read it online: https://www.chefs-mate.com/recipe/piece-de-no-resistance-beef-bourguignon/