Description
Classic Beef Bourguignon is a rich, flavorful French stew made with tender beef, red wine, vegetables, and aromatics, slow-cooked to perfection for a deeply savory and comforting dish that’s perfect for special occasions or cozy dinners.
Ingredients
2 lbs beef chuck or stew beef, cut into 2-inch cubes
2 tablespoons olive oil
1 onion, chopped
2 carrots, sliced
2 cloves garlic, minced
1 tablespoon tomato paste
2 cups red wine (preferably Burgundy or any dry red wine)
2 cups beef broth
2 teaspoons dried thyme
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon flour (optional, for thickening)
1/2 lb baby potatoes, halved (optional)
1/2 lb pearl onions, peeled (optional)
1/2 lb mushrooms, sliced (optional)
2 tablespoons butter
Fresh parsley for garnish (optional)
Instructions
- Brown the beef: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Brown the beef in batches, ensuring each piece is browned on all sides. Remove beef from the pot and set it aside.
- Cook the vegetables: In the same pot, add the chopped onion and carrots. Cook for 5-7 minutes, or until softened and slightly caramelized. Add the minced garlic and cook for another 1-2 minutes until fragrant. Stir in tomato paste and cook for 2 minutes to caramelize.
- Deglaze the pot: Pour in the red wine, scraping up any brown bits from the bottom of the pot with a wooden spoon to add depth of flavor.
- Simmer the stew: Return the beef to the pot along with beef broth, thyme, bay leaf, salt, and pepper. Bring the mixture to a simmer, then reduce the heat to low and cover. Let the stew cook for 2-2.5 hours, stirring occasionally, until the beef is tender.
- Prepare the vegetables (optional): While the stew is simmering, sauté the baby potatoes and pearl onions in butter until golden brown, about 10 minutes. Add the mushrooms and cook for another 5 minutes. Set the vegetables aside.
- Add the vegetables to the stew: When the beef is tender, add the sautéed potatoes, onions, and mushrooms to the stew. If needed, thicken the stew by stirring in 1 tablespoon of flour mixed with a small amount of water. Cook for an additional 15-20 minutes until the vegetables are tender and the sauce thickens.
- Finish and serve: Adjust the seasoning with salt and pepper. Discard the bay leaf and garnish with fresh parsley if desired. Serve hot with mashed potatoes, rice, or crusty bread.
Notes
Vegetarian Bourguignon: Replace the beef with hearty vegetables and vegetable broth for a meat-free version.
Slow Cooker Option: After browning the beef and cooking the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Beef Bourguignon with Bacon: Cook bacon with the onions and carrots before adding the beef for extra richness.
Spicy Variation: Add red pepper flakes or Dijon mustard for an extra layer of heat.
If using a pressure cooker, cook the stew for 35-40 minutes on high pressure after browning the beef.
- Prep Time: 20 minutes
- Cook Time: 2.5-3 hours
- Category: Main Course
- Method: Slow-cooking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg
