Here’s a classic Beef Bourguignon recipe—a rich, hearty French stew with tender beef, red wine, and vegetables. 🥩🍷🥕
Ingredients
- 2 lbs beef chuck, cut into 2-inch cubes
- 1 bottle (750 ml) red wine (Burgundy or Pinot Noir works best)
- 2 cups beef broth
- 2 tbsp tomato paste
- 3 tbsp olive oil or butter
- 1 onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 tsp fresh thyme (or 1 tsp dried)
- 2 bay leaves
- 1 cup pearl onions (fresh or frozen)
- 1 cup mushrooms, halved
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Marinate the beef (optional but recommended)
- Combine beef cubes with red wine, thyme, bay leaves, and garlic.
- Cover and refrigerate 2–4 hours or overnight for deeper flavor.
- Remove beef and pat dry, reserving marinade.
2. Brown the beef
- Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat.
- Brown beef on all sides in batches. Remove and set aside.
3. Cook vegetables
- In the same pot, add onions and carrots, sauté 5 minutes until softened.
- Stir in tomato paste and flour, cooking 1–2 minutes to form a roux.
4. Deglaze and simmer
- Pour in reserved wine marinade and beef broth, scraping browned bits from the bottom.
- Return beef to pot. Add thyme, bay leaves, salt, and pepper.
5. Cook low and slow
- Cover and simmer on low heat for 2–3 hours, until beef is tender.
- Alternatively, bake covered in the oven at 325°F (160°C) for 2–3 hours.
6. Cook mushrooms and pearl onions
- Sauté mushrooms and pearl onions in 1 tbsp butter until lightly browned.
- Stir into stew in the last 20–30 minutes of cooking.
7. Serve
- Garnish with fresh parsley.
- Serve with mashed potatoes, buttered noodles, or crusty bread.
💡 Tips
- Use good quality red wine; it greatly improves flavor. 🍷
- Let the stew sit overnight—flavors deepen beautifully.
- For extra richness, finish with a pat of butter before serving.
If you want, I can also give you a quick weeknight version of Beef Bourguignon that uses stew beef and a single pot, ready in about 1 hour.
Do you want me to do that?
