Description
Beef Bourguignon is a classic French stew featuring tender chunks of beef slowly braised in a rich red wine sauce with mushrooms, carrots, onions, and fresh herbs for a deeply flavorful and comforting meal.
Ingredients
- 2 ¼ pounds boneless chuck roast, cut into 1-inch cubes
- 4 ¼ teaspoons kosher salt, divided
- 2 teaspoons ground black pepper, divided
- 32 ounces baby bella mushrooms, sliced
- 2 tablespoons unsalted butter, divided
- 1 bottle (750 ml) dry red wine, divided
- 2 pounds carrots, cut into ¾-inch diagonal slices
- 2 yellow onions, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 can (15 ounces) reduced-sodium beef broth
- 6 sprigs fresh thyme, tied
- 2 tablespoons all-purpose flour
- 10–12 ounces frozen pearl onions
- 2 tablespoons chopped fresh parsley
- Toasted baguette slices, for serving
Instructions
- Preheat oven to 250°F and position rack to fit a large Dutch oven with lid.
- Pat beef dry and season with 2 teaspoons salt and 1 teaspoon pepper.
- In a Dutch oven over medium heat, melt 1 tablespoon butter. Cook mushrooms about 8 minutes until browned. Season lightly and set aside.
- Increase heat to medium-high and sear beef in batches 3–5 minutes per batch until browned. Transfer to a plate.
- Deglaze pot with about 1 cup red wine, scraping up browned bits.
- Add carrots, onions, remaining salt, and remaining pepper. Cook about 10 minutes until softened.
- Stir in garlic and tomato paste; cook 30 seconds.
- Return beef to pot. Add remaining wine and beef broth. Place thyme bundle on top.
- Bring to a gentle simmer, cover, and transfer to oven. Bake 1 hour 15 minutes until beef is tender.
- Remove from oven. Mix remaining butter and flour into a paste and stir into stew to thicken.
- Add pearl onions and reserved mushrooms. Simmer on stovetop 15 minutes. Remove thyme.
- Garnish with parsley and serve hot with toasted baguette.
Notes
- Sear beef in batches to ensure proper browning.
- Use a dry red wine you enjoy drinking.
- Stew tastes even better the next day.
- Simmer uncovered to further thicken sauce if needed.
- Store refrigerated up to 3 days or freeze up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 portion
- Calories: 640 kcal
- Sugar: 10 g
- Sodium: 890 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 52 g
- Cholesterol: 150 mg
