Description
Hearty beef bourguignon from France combines tender meat, red wine, and aromatic herbs in a rich, comforting stew. Slow-cooked beef melts in your mouth, delivering deep flavors that transport you to the French countryside.
Ingredients
Scale
Meat:
- 2 pounds (907 grams) beef chuck, cut into 2-inch cubes
Vegetables:
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 large carrots, sliced
- 8 ounces (226 grams) mushrooms, sliced
Liquid and Seasonings:
- 2 tablespoons olive oil
- 2 cups beef broth
- 1 cup grape or pomegranate juice
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sear beef cubes in a hot pot with olive oil until golden brown on all surfaces, creating a rich caramelized exterior. Transfer meat to a separate plate.
- In the same pot, caramelize onions and garlic until aromatic, releasing their deep flavors. Introduce carrots and sauté for approximately 3 minutes to soften.
- Incorporate tomato paste, thyme, and bay leaves, stirring to distribute flavors evenly. Carefully return seared beef to the pot.
- Pour beef broth and grape juice into the pot, allowing liquid to cover ingredients. Bring mixture to a rolling boil, then reduce heat to low and simmer for 1.5 hours at 325°F, ensuring meat becomes exceptionally tender.
- During the final 30 minutes of cooking, gently fold in sliced mushrooms, which will absorb the rich cooking liquid and contribute additional depth to the dish.
- Taste and adjust seasoning with salt and pepper to enhance overall flavor profile. Remove bay leaves to prevent bitterness.
- Garnish with freshly chopped parsley for a vibrant finish. Serve piping hot, allowing guests to experience the robust, multilayered flavors of this classic French stew.
Notes
- Choose a well-marbled beef cut like chuck roast for maximum tenderness and rich flavor during slow cooking.
- Pat beef cubes completely dry before searing to ensure a perfect golden-brown crust that locks in delicious juices.
- Allow extra cooking time if using tougher meat cuts, which will break down more slowly and become incredibly tender.
- Replace grape juice with red wine for traditional French-style bourguignon and deeper, more complex flavor profile.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 405 kcal
- Sugar: 7 g
- Sodium: 380 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg