Beef Bourguignon

Beef Bourguignon
Beef Bourguignon, also known as beef Burgundy, is a classic French dish made with beef braised in red wine, beef broth, and vegetables. The beef is typically cut into small pieces and seared in a pan before being simmered in the wine and broth mixture, along with vegetables such as carrots, onions, and mushrooms. The dish is seasoned with herbs such as thyme and bay leaves, and it is often served with boiled or mashed potatoes or crusty bread. Beef Bourguignon is a hearty and flavorful dish that is perfect for a cold winter evening.

Approx times: Prep: 20 min - Cook: 2½ - 3 hours
Ingredients
Serves 4
  • 2 1/2 lbs beef chuck, cut into 2-inch cubes
  • Salt and pepper
  • 3 tbsp olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, peeled and diced
  • 1 stalk celery, diced
  • 1 cup red wine
  • 2 cups beef broth
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 8 oz pearl onions, peeled
  • 8 oz button mushrooms, quartered
Directions
  • Preheat your oven to 325°F (163°C).
  • Season the beef chunks with salt and pepper.
  • In a large ovenproof pot, heat olive oil over medium-high heat. Brown the beef cubes on all sides. Work in batches if needed. Remove the browned beef and set it aside.
  • In the same pot, add diced onion, minced garlic, carrot, and celery. Sauté until the vegetables are softened.
  • Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
  • Return the browned beef to the pot. Add beef broth, fresh thyme, fresh rosemary, bay leaf, and tomato paste. Stir well.
  • In a small bowl, mix flour with a bit of water to make a smooth paste (roux). Stir the roux into the pot to thicken the stew.
  • Bring the stew to a simmer on the stovetop. Cover the pot and transfer it to the preheated oven. Bake for 2 to 2.5 hours or until the beef is fork-tender.
  • About 30 minutes before the end of the cooking time, add peeled pearl onions and quartered mushrooms to the stew.
  • Adjust the seasoning if necessary. Discard the thyme sprig, rosemary sprig, and bay leaf. Serve the red wine-braised beef stew in bowls.