Description
Beef Bourguignon is a luxurious French dish featuring tender beef slow-cooked in red wine, herbs, and vegetables, creating a rich, flavorful stew that’s perfect for special occasions or impressing guests.
Ingredients
- 2 tablespoons olive oil
- 3 pounds beef chuck, cut into 2-inch cubes
- Salt and pepper, to taste
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups red wine (preferably Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 bay leaf
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 tablespoon flour (optional, for thickening)
- 1/2 pound small mushrooms, sliced
- 1/2 cup pearl onions, peeled (or frozen pearl onions)
- 2 tablespoons butter
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Season beef cubes with salt and pepper, then brown in batches for 3-4 minutes per side. Remove beef and set aside.
- In the same Dutch oven, add chopped onion and carrots, cooking for 5-6 minutes until softened. Add garlic and tomato paste, cooking for another 2 minutes until fragrant.
- Return beef to the pot. Pour in the red wine, scraping up any browned bits from the bottom. Add beef broth, bay leaf, and thyme. Bring to a simmer, cover, and reduce heat to low. Let cook for 2.5 to 3 hours until beef is tender and sauce thickens.
- In a separate pan, melt butter over medium heat. Add mushrooms and pearl onions, cooking for 7-8 minutes until browned and softened. Add to the pot with beef for the last 30 minutes of cooking.
- If the sauce is too thin, thicken with a tablespoon of flour, simmering for 10-15 minutes until desired consistency is reached.
- Remove the bay leaf, taste, and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh parsley.
Notes
- For extra flavor, add crispy beef when sautéing the onions and carrots.
- For a slow cooker version, after browning the beef and sautéing vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Beef chuck is ideal, but other cuts like brisket or round also work well for slow cooking.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 550
- Sugar: undefined
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 100mg
