Description
Beef Bourguignon brings French countryside comfort straight to your kitchen with tender meat slowly braised in red wine. Hearty and classic, this rustic dish delivers deep, satisfying flavors that make your dinner table feel like a cozy French bistro.
Ingredients
Scale
Main Protein:
- 2 lbs beef chuck roast, cut into 2-inch cubes
Vegetables and Aromatics:
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 cloves garlic, minced
- 12 oz small mushrooms, sliced
Liquid and Seasonings:
- 2 cups red wine
- 2 cups beef broth
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon tomato paste
- 1 tablespoon flour
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper
- Fresh parsley, chopped
Instructions
- Preheat the oven to 325°F. Select a heavy Dutch oven with a tight-fitting lid that can transfer from stovetop to oven.
- Pat 2 lbs beef chuck roast cubes dry with paper towels. Season generously with salt and pepper.
- Heat 2 tablespoons olive oil in the Dutch oven over medium-high heat. Sear beef cubes in 2-3 batches, creating a deep golden-brown crust on all sides. Transfer browned meat to a separate plate.
- Reduce heat to medium. Add chopped onions and carrots to the same pot, cooking for 5 minutes until softened. Stir in 2 minced garlic cloves and cook for 1 additional minute.
- Sprinkle 1 tablespoon flour over vegetables and stir. Add 1 tablespoon tomato paste, cooking for 2 minutes to develop flavor.
- Pour 2 cups red wine into the pot, scraping all browned bits from the bottom. Allow liquid to simmer and reduce slightly.
- Return beef to the pot. Add 2 cups beef broth, 1 teaspoon dried thyme, and 2 bay leaves. Stir to combine ingredients.
- Cover pot and transfer to preheated oven. Braise for 2.5 hours, checking occasionally to ensure liquid maintains a gentle simmer.
- Melt 2 tablespoons butter in a separate skillet. Sauté 12 oz sliced mushrooms over medium heat for 5 minutes until golden.
- Remove pot from oven after braising. Discard bay leaves and stir in sautéed mushrooms.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Sprinkle fresh chopped parsley over the top. Serve immediately with crusty bread or mashed potatoes.
Notes
- Choose a well-marbled beef cut like chuck roast, which becomes incredibly tender during slow cooking and adds rich flavor to the dish.
- Brown the meat in small batches to ensure a deep, caramelized exterior that seals in moisture and creates a delicious flavor base.
- Use a good-quality red wine like Burgundy or Pinot Noir, which will enhance the depth and complexity of the sauce without overwhelming the meat.
- Let the stew rest for 15-20 minutes after cooking to allow the flavors to meld and the sauce to thicken naturally, resulting in a more cohesive and rich final dish.
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes
- Category: Beef
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 95 mg