Description
Beef Bourguignon is a rich, flavorful French stew made with tender beef, red wine, and a savory combination of vegetables and herbs. This classic dish is perfect for a special occasion or a cozy weekend dinner. The slow-cooked beef absorbs all the flavors from the wine and aromatics, making each bite melt in your mouth. It’s a comforting dish that’s well worth the time and effort!
Ingredients
Units
Scale
- 2 pounds beef chuck or stew meat, cut into 2-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups red wine (Burgundy or any dry red wine)
- 2 cups beef broth
- 1 bay leaf
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 pound baby potatoes, halved (optional)
- 1/2 pound pearl onions, peeled (or substitute with chopped regular onions)
- 1/2 pound mushrooms, sliced
- 2 tablespoons unsalted butter
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 325°F (165°C).
- In a large oven-safe pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the beef in batches and brown on all sides. Remove the beef and set it aside.
- In the same pot, add the remaining olive oil and sauté the onion and carrots until softened, about 5 minutes. Add the garlic and cook for another minute.
- Stir in the tomato paste and cook for 2 minutes.
- Add the red wine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes to reduce slightly.
- Add the beef back into the pot, followed by the beef broth, bay leaf, thyme, salt, and pepper. Stir well, cover the pot with a lid, and transfer it to the oven. Bake for 2 1/2 to 3 hours, or until the beef is tender and the sauce has thickened.
- In the last 30 minutes of cooking, add the potatoes (if using) and the pearl onions to the pot.
- In a separate pan, melt the butter over medium heat and sauté the mushrooms until golden brown, about 5 minutes. Add the mushrooms to the pot about 15 minutes before the beef is done cooking.
- Once the beef is tender, remove the pot from the oven. Taste the sauce and adjust seasoning if needed.
- Serve the Beef Bourguignon hot, garnished with fresh parsley. It pairs wonderfully with mashed potatoes, crusty bread, or buttered noodles.
Notes
- Vegetable Options: You can add other root vegetables like parsnips, turnips, or rutabaga for added flavor and texture.
- Wine Substitutes: If you prefer not to use red wine, substitute with more beef broth and a splash of balsamic vinegar for acidity.
- Mushroom Option: Use a mix of wild mushrooms or cremini mushrooms for a deeper flavor profile.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420-480
- Sugar: 4-6g
- Sodium: 480-580mg
- Fat: 28-35g
- Saturated Fat: 12-15g
- Unsaturated Fat: 14-18g
- Trans Fat: 0g
- Carbohydrates: 12-16g
- Fiber: 2-3g
- Protein: 35-42g
- Cholesterol: 120-140mg