Description
Rich French beef bourguignon brings classic comfort straight from Burgundy’s countryside to your dinner table. Slow-cooked beef braised in red wine creates a hearty meal that connects generations through simple, soulful cooking.
Ingredients
Scale
Main Ingredients:
- 2 pounds (900g) beef chuck
- 2 cups (475ml) beef stock
- 2 cups water
Vegetables and Supporting Ingredients:
- 1 medium onion
- 2 carrots
- 3 cloves garlic
- 2 cups mushrooms
- 10 pearl onions
Seasonings and Oils:
- 3 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 tablespoon fresh thyme leaves
- 1 bay leaf
- Salt
- Black pepper
Instructions
- Pat 900g beef chuck cubes dry with paper towels. Season generously with salt and pepper.
- Heat 2 tablespoons olive oil in a Dutch oven at medium-high heat (375°F). Sear beef chunks in 3 separate batches for 3-4 minutes per side until deep golden brown.
- Transfer seared beef to a clean plate. Reduce heat to medium and add chopped onions to the same pot. Cook for 5-6 minutes until translucent.
- Mince 3 garlic cloves and add to onions. Stir continuously for 45-60 seconds until fragrant.
- Add sliced carrots and 1 tablespoon tomato paste. Cook for 2-3 minutes, stirring occasionally to prevent sticking.
- Dust 2 tablespoons flour over vegetables, stirring constantly for 1 minute to coat and prevent clumping.
- Gradually pour 2 cups beef stock and 2 cups water into the pot. Whisk continuously to create a smooth liquid.
- Return seared beef chunks to the pot. Add 1 tablespoon fresh thyme and 1 bay leaf.
- Cover pot and reduce heat to low (200°F). Simmer for 2½ hours, stirring occasionally to prevent burning.
- In a separate skillet, heat 1 tablespoon olive oil over medium-high heat (350°F). Sauté 2 cups sliced mushrooms for 4-5 minutes.
- Add 10 peeled pearl onions to mushrooms. Cook for additional 3-4 minutes until golden and soft.
- Gently stir mushrooms and pearl onions into the beef stew. Simmer uncovered for 10 more minutes.
- Remove bay leaf before serving. Season with additional salt and pepper to taste.
Notes
- Searing beef is crucial for developing deep, rich flavor, so make sure your Dutch oven is hot and don’t overcrowd the pan.
- Choose a good-quality red wine like Burgundy or Pinot Noir to enhance the stew’s complex taste and ensure tender meat.
- For a lighter version, swap beef chuck with leaner cuts like sirloin and reduce the cooking time to prevent drying out.
- If hosting guests with dietary restrictions, replace beef with portobello mushrooms for a vegetarian alternative that maintains the dish’s hearty character.
- Prep Time: 15 minutes
- Cook Time: 3 hours 20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 305 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg