Classic Beef Bourguignon
A hearty and comforting classic French stew featuring tender beef simmered in rich red wine, perfect for special occasions or cozy dinners.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 1.5-inch cubes
- to taste Salt and freshly ground black pepper
- 1 onion, diced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 bottle (750 ml) red wine (preferably Burgundy or Pinot Noir)
- 2 cups beef stock
- 1 bouquet garni (a bundle of thyme, bay leaf, and parsley tied together)
- 2 cups mushrooms, quartered
- 1 tablespoon butter
- to taste Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- In a large, heavy-bottomed pot or a Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
- Pat the beef cubes dry with paper towels, season with salt and pepper, and brown them in batches for about 4-5 minutes per side until beautifully seared. Remove the browned cubes and set them aside.
- In the same pot, add the remaining olive oil. Toss in the diced onion, sliced carrots, and minced garlic. Sauté for about 5 minutes until softened.
- Stir in the tomato paste and cook for another 2 minutes.
- Pour in the red wine, scraping up the brown bits at the bottom of the pot. Return the beef to the pot, add the beef stock and bouquet garni.
- Bring everything to a simmer, then cover and place in the preheated oven. Cook for 2 to 2.5 hours until the beef is fork-tender.
- While the beef is cooking, melt butter in a skillet over medium heat. Add the mushrooms and sauté until browned. Set aside.
- Once the beef is tender, remove from oven, stir in the mushrooms, and season to taste. If the sauce needs thickening, simmer on the stove for a few extra minutes.
- Garnish with fresh parsley and serve with crusty bread or creamy mashed potatoes.
Notes
If you don't have red wine, beef broth can be used as a substitute, but it won't have the same rich flavor. This dish can be made a day ahead and tastes even better after sitting overnight in the fridge.