Beef Bourguignon
A classic French stew of tender beef braised in red wine with vegetables and herbs, embodying culinary comfort and rich flavors.
Ingredients
Main Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes Good-quality beef is recommended.
- 1 tablespoon olive oil For searing the beef.
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 2 cloves garlic, minced
- 1 cup red wine (preferably Burgundy) A full-bodied red wine can be used.
- 2 cups beef stock
- 2 tablespoons tomato paste
- 1 teaspoon thyme Dried thyme can be used.
- to taste Salt and pepper For seasoning.
- 8 ounces mushrooms, sliced Add towards the end of cooking.
- 2 tablespoons butter For finishing touches.
- to taste Fresh parsley for garnish
Instructions
Searing the Beef
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Season the beef cubes with salt and pepper, then add them to the pot in batches, creating a beautiful brown crust.
- Once seared, remove the beef and set it aside.
Sautéing the Vegetables
- In the same pot, toss in the onions, carrots, and garlic.
- Sauté for about 5-7 minutes until the onions are translucent and aromatic.
Building the Flavors
- Return the beef to the pot and stir in the tomato paste.
- Pour in the red wine, scraping any browned bits from the bottom of the pot.
Simmering to Perfection
- Add the beef stock, thyme, and bay leaf.
- Bring the mixture to a gentle simmer, then reduce the heat to low and let it simmer for about 2-3 hours.
Adding the Finishing Touches
- About 30 minutes before serving, add the sliced mushrooms and butter, stirring to combine.
Notes
Serve with crusty bread, creamy mashed potatoes, or a fresh green salad. Store leftovers in the fridge for up to 3 days or freeze for later use.