Description
Rich beef bourguignon from France showcases classic comfort cooking with tender meat braised in red wine. Hearty ingredients meld together, creating a deeply satisfying dish you’ll savor with rustic bread and good companionship.
Ingredients
Scale
Meat:
- 3 pounds (1.36 kilograms) beef chuck, cut into 2-inch cubes
Vegetables:
- 1 medium onion, diced
- 2 carrots, sliced
- 2 garlic cloves, minced
- 1 pound (454 grams) pearl onions, peeled
- 1 pound (454 grams) button mushrooms, cleaned and trimmed
Seasonings and Liquids:
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 tablespoons tomato paste
- 3 tablespoons flour
- 3 cups red wine (Burgundy recommended)
- 2 cups beef stock
- 1 bouquet garni (parsley, thyme, bay leaf)
- Salt and freshly ground black pepper
Instructions
- Generously coat beef cubes with salt and freshly ground black pepper. Heat olive oil in a heavy Dutch oven over high heat and methodically sear meat in separate batches until deeply caramelized, creating a rich golden-brown exterior. Transfer browned pieces to a separate plate.
- Reduce heat in the same pot and melt butter. Introduce chopped onions, diced carrots, and minced garlic, sautéing until vegetables become translucent and fragrant. Incorporate tomato paste and cook for approximately 2 minutes, stirring continuously.
- Sprinkle flour over the vegetable mixture, thoroughly coating and stirring to prevent clumping. Allow flour to toast for 1 minute, developing a nutty aroma. Pour red wine into the pot, vigorously scraping accumulated browned bits from the bottom.
- Reintroduce seared beef to the pot and pour in beef stock. Add bouquet garni for enhanced flavor complexity. Cover and simmer at low temperature for 2 hours, allowing meat to become incredibly tender and sauce to develop rich depth.
- While stew simmers, prepare pearl onions and mushrooms. Sauté in butter until achieving a golden-brown appearance and caramelized edges. Gently fold these ingredients into the stew and continue simmering for an additional 30 minutes.
- Remove bouquet garni before serving. Present the bourguignon piping hot, accompanied by crusty artisan bread or creamy mashed potatoes to soak up the luxurious sauce.
Notes
- Choose a well-marbled beef cut like chuck roast for maximum tenderness and rich flavor during slow cooking.
- Ensure meat is patted completely dry before searing to achieve deep golden-brown caramelization without steaming.
- Consider removing excess fat from beef edges to prevent greasy texture while maintaining rich meat flavor.
- Allow stew to rest overnight in refrigerator for deeper, more developed taste profile and improved texture.
- Prep Time: 45 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 470 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 120 mg