Description
This classic French Beef Bourguignon recipe features tender beef chuck cubes slow-cooked in a rich red wine and beef broth sauce, infused with aromatic herbs, garlic, and vegetables. Pearl onions and mushrooms sautéed in butter add a luscious depth, creating a hearty, comforting stew perfect for a special dinner or cozy meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 3 pounds beef chuck, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon tomato paste
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 2 tablespoons all-purpose flour
- 2 cups red wine
- 2 cups beef broth
- 1 teaspoon dried thyme
- 2 bay leaves
Vegetables
- 1/2 pound small pearl onions, peeled
- 1/2 pound mushrooms, sliced
- 2 tablespoons butter
Instructions
- Heat the olive oil. Warm 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat.
- Brown the beef. Add the beef chuck cubes in batches to avoid overcrowding, cooking each batch for 5-7 minutes until browned on all sides.
- Set browned beef aside. Remove the browned beef from the pot and keep it aside for later.
- Sauté onion and carrots. Add chopped onion and sliced carrots to the pot and cook for about 5 minutes until the onion is translucent and the carrots begin to soften.
- Add garlic. Stir in minced garlic and cook for an additional minute until aromatic.
- Incorporate tomato paste. Add 1 tablespoon of tomato paste, cooking it for 2-3 minutes while stirring until it darkens slightly.
- Add flour. Sprinkle 2 tablespoons of flour over the vegetables and stir well to evenly coat and combine.
- Deglaze with wine. Slowly pour in 2 cups of red wine, stirring and scraping the pot bottom to lift browned bits.
- Add broth and herbs. Pour in 2 cups beef broth, then add 1 teaspoon dried thyme and 2 bay leaves, mixing thoroughly.
- Return beef to pot. Place browned beef cubes back into the pot along with any accumulated juices.
- Simmer. Bring the stew to a simmer, then cover with a lid.
- Cook slowly. Lower the heat to low and simmer gently for 1.5 to 2 hours, stirring occasionally until beef is tender and flavors meld.
- Sauté pearl onions. In a separate pan, melt 2 tablespoons butter over medium heat, add peeled pearl onions and cook for 10-12 minutes until golden and softened.
- Add mushrooms. Add sliced mushrooms to the pan with pearl onions and sauté for an additional 5 minutes until browned and tender.
- Combine vegetables with stew. Transfer the sautéed pearl onions and mushrooms into the beef stew and stir to combine.
- Reduce sauce. Simmer the combined stew uncovered for 15-20 minutes for the sauce to thicken and vegetables to become tender.
- Remove bay leaves. Discard the bay leaves from the pot.
- Season to taste. Taste and adjust seasoning with additional salt and black pepper as desired.
- Serve. Serve the beef bourguignon hot with mashed potatoes, rice, or crusty bread to soak up the sauce.
Notes
- Use a heavy-bottomed pot or Dutch oven for even heat distribution and better browning.
- Choose a good quality dry red wine such as Burgundy, Pinot Noir, or Merlot for authentic flavor.
- Peeling pearl onions is easier if you blanch them briefly in boiling water, then shock in ice water.
- This dish is best prepared a day ahead to allow flavors to deepen; reheat gently before serving.
- Leftovers make excellent next-day meals and often taste better.
