Description
Beef Bourguignon brings the rich, comforting flavors of French countryside cooking right to your dinner table. Tender beef slowly braised in red wine creates a deeply satisfying meal that connects classic culinary tradition with home-style warmth.
Ingredients
Scale
Main Ingredients:
- 2 pounds beef chuck or stewing beef
- 1 large onion
- 3 large carrots
- 2 cups mushrooms
- 2 small potatoes
Supporting Ingredients:
- 2 cups beef broth
- 1 cup water
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
Seasonings:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 2 bay leaves
- 3 cloves garlic
- 1 teaspoon soy sauce
- Fresh parsley
Instructions
- Pat 2 pounds (907 grams) beef chuck dry with paper towels. Season generously with 1 teaspoon salt and ½ teaspoon black pepper.
- Heat 2 tablespoons olive oil in a Dutch oven at 375°F (190°C). Sear beef cubes for 3-4 minutes per side until deep golden brown. Transfer meat to a separate plate.
- Reduce heat to medium. Add 1 tablespoon olive oil and sauté 1 diced onion, 3 sliced carrots, and 3 minced garlic cloves for 4 minutes until softened.
- Stir 2 tablespoons tomato paste into vegetables and cook 1 minute. Pour 2 cups beef broth, 1 tablespoon Worcestershire sauce, and 1 cup water into the pot.
- Scrape bottom of pot to release browned bits. Return beef to pot with 1 teaspoon dried thyme and 2 bay leaves.
- Cover and simmer at 250°F (120°C) for 2 hours, stirring every 30 minutes to prevent sticking.
- Separately sauté 2 cups sliced mushrooms in a small pan at 350°F (175°C) for 5 minutes until golden.
- After 2 hours, add sautéed mushrooms to stew. Simmer uncovered for 15 more minutes.
- Whisk 1 tablespoon cornstarch with 2 tablespoons water to thicken sauce if needed.
- Remove bay leaves. Garnish with fresh chopped parsley and serve immediately.
Notes
- Select a well-marbled beef chuck roast for the most tender and flavorful stew.
- Brown the meat in batches to develop a rich, deep caramelized crust that adds complexity to the sauce.
- Use a good-quality red Burgundy wine, like Pinot Noir, to enhance the authentic French flavor profile.
- If short on time, this dish can be prepared in a slow cooker or Instant Pot, reducing hands-on cooking time while maintaining the traditional rich taste.
- Prep Time: 10-12 minutes
- Cook Time: 2 hours 20-30 minutes
- Category: Beef
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg