Description
Rich, hearty Beef Bourguignon brings French countryside comfort to your kitchen, honoring classic culinary traditions. Robust red wine, tender beef, and aromatic herbs create a deeply satisfying meal you’ll savor with each comforting bite.
Ingredients
Scale
Meat and Protein:
- 3 pounds (1.36 kilograms) beef chuck, cut into cubes
- 4 garlic cloves, minced
Vegetables and Aromatics:
- 1 large onion, diced
- 2 carrots, sliced
- 1 pound (454 grams) pearl onions, peeled
- 1 pound (454 grams) mushrooms, quartered
- 1 bouquet garni (parsley, thyme, and bay leaf)
Liquids, Seasonings, and Other Ingredients:
- 3 cups red wine (preferably Burgundy)
- 2 cups beef stock
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 tablespoons unsalted butter
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Generously coat beef cubes with salt and freshly ground black pepper to enhance flavor profile.
- Ignite a large Dutch oven over medium-high heat, drizzle with olive oil, and meticulously sear beef until developing a rich, caramelized exterior on all surfaces. Transfer browned meat to a separate plate.
- Introduce diced onions and chopped carrots into the same pot, sautéing until vegetables become translucent and tender. Dust vegetables with flour, ensuring an even, light coating.
- Deglaze the pot with robust red wine, vigorously scraping accumulated flavor-packed brown bits from the bottom using a wooden spoon. Allow liquid to gently simmer.
- Incorporate beef stock, concentrated tomato paste, minced garlic, and aromatic bouquet garni. Reintroduce seared beef to the liquid, reducing heat to low and allowing stew to gently simmer for 2-3 hours until meat becomes fork-tender.
- Meanwhile, in a separate skillet, melt butter and caramelize pearl onions and sliced mushrooms until achieving a golden-brown complexion. Incorporate these ingredients into the stew during the final 30 minutes of cooking.
- Extract and discard bouquet garni. Present the hearty stew piping hot, accompanied by crusty artisan bread or creamy mashed potatoes.
Notes
- Opt for well-marbled beef cuts like chuck or brisket to ensure tender, flavorful meat that melts in your mouth during slow cooking.
- Select a robust red wine like Burgundy or Pinot Noir to enhance the depth of flavor and create a rich, complex sauce base.
- Use fresh herbs in the bouquet garni for maximum aromatic impact, preferably tying together thyme, parsley, and bay leaves with kitchen twine.
- Consider making this dish a day ahead, as the flavors intensify and develop more complexity when allowed to rest overnight in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 110 mg