Description
Classic Beef Bourguignon is a rich and flavorful French stew.
Ingredients
Scale
- 3 lbs beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 bottle (750ml) dry red wine (Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- 1 lb cremini mushrooms, quartered
- 1/2 lb pearl onions, peeled
- 2 tbsp butter
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- Preheat oven to 325°F (160°C).
- In a large bowl, toss beef with flour, salt, and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown beef in batches, then set aside.
- Add onion, carrots, and celery to the Dutch oven and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- Pour in red wine, scraping up any browned bits from the bottom of the pot. Add beef broth, tomato paste, thyme, and bay leaf.
- Return beef to the Dutch oven. Bring to a simmer, then cover and transfer to the preheated oven.
- Bake for 3 hours, or until beef is very tender.
- While beef is baking, sauté pearl onions in butter until golden brown. Set aside.
- In the last 30 minutes of cooking time, add mushrooms and pearl onions to the stew.
- Remove bay leaf before serving. Garnish with fresh parsley.
- Serve hot with mashed potatoes or crusty bread.
Notes
- For best results, use a good quality dry red wine.
- Browning the beef in batches prevents overcrowding the pot and ensures proper browning.
- You can substitute other vegetables, such as potatoes or parsnips.
- Beef Bourguignon tastes even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 700mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 150mg