Description
Beef bourguignon embodies classic French culinary mastery, bringing robust wine-braised beef to life. Hearty ingredients merge in this legendary dish that connects you with traditional Parisian comfort and sophisticated flavor.
Ingredients
Scale
Meat:
- 2 pounds (907 grams) beef chuck, cut into 2-inch cubes
Vegetables:
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 cup pearl onions, peeled
- 1 pound (454 grams) mushrooms, sliced
Liquids and Seasonings:
- 2 tablespoons olive oil
- 2 cups beef stock
- 1 cup water
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare a large pot or Dutch oven and heat olive oil over medium-high heat until shimmering.
- Generously season beef chunks with salt and pepper, then meticulously sear each piece until a rich, caramelized crust develops on all surfaces. Transfer browned meat to a separate plate.
- In the same pot, introduce chopped onions, carrots, celery, and minced garlic. Sauté vegetables until they become translucent and fragrant, approximately 5-7 minutes.
- Incorporate tomato paste and sprinkle flour, stirring continuously to create a thick, even coating. Cook for 1-2 minutes to eliminate raw flour taste.
- Gradually pour beef stock and water into the pot, whisking carefully to prevent lumps and create a smooth liquid base.
- Reintroduce seared beef to the pot, adding bay leaf and thyme for aromatic depth. Season with additional salt and pepper.
- Bring the mixture to a robust boil, then immediately reduce heat to a gentle simmer. Cover and let the stew develop flavors for 1.5 to 2 hours, until beef becomes fork-tender.
- During the final 30 minutes, gently fold in pearl onions and sliced mushrooms, allowing them to absorb the rich cooking liquid.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve piping hot, elegantly garnished with fresh parsley, accompanied by creamy mashed potatoes, fluffy rice, or rustic crusty bread.
Notes
- Searing creates deep, caramelized flavor by forming a rich brown crust on the beef, ensuring maximum taste development.
- Choose chuck roast or beef chuck for maximum tenderness and rich marbling that breaks down beautifully during slow cooking.
- Use dry red wine like Burgundy or Pinot Noir to enhance the traditional French flavor profile and tenderize the meat simultaneously.
- low and slow cooking allows collagen in meat to break down, resulting in melt-in-your-mouth texture and intensely developed flavors.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 365 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg