Boeuf bourguignon
10
Points® value
Total Time
4 hr
Prep
1 hr
Cook
3 hr
Serves
8
Difficulty
Moderate
This most classic of French beef stews should be in everyone’s repertoire. Traditionally it is made with bacon, but it is delicious without. Though this is a bountiful Bourguignon, the ratio of vegetables to beef here is more than is customary, so each serving is a little lighter on the meat and your waistline while remaining completely satisfying. Add a side salad of tender-crisp butter lettuce leaves dressed lightly with a classic French vinaigrette and you have a meal fit for any table in the French countryside.
Ingredients
Uncooked lean trimmed boneless chuck steak
3 pound(s), patted dry and cut into 1-inch pieces
Kosher salt
1 tsp(s), divided, or more to taste
Black pepper
1 tsp(s), or more to taste
Olive oil
2 tbsp(s), divided
Onion
1 small, chopped
Garlic
4 clove(s), large, chopped
All-purpose flour
3 tbsp(s)
Canned tomato paste
1 tbsp(s)
Red wine
25⅜ fl oz, preferably Burgundy (one 750 ml bottle)
Reduced sodium beef broth
1 cup(s), plus more if needed
Fresh thyme
2 sprig(s)
Bay leaf
1 leaf/leaves
Onion
10 oz, pearl variety
Carrots
9 medium, peeled, cut in thirds (about 3 cups)
Cremini mushrooms
20 oz, trimmed, quartered
Fresh parsley
½ cup(s), flat leaf-variety, chopped