Description
French Beef Bourguignon is a classic French stew that combines tender beef, aromatic vegetables, and a rich red wine sauce. Perfect for special occasions or a comforting meal, this dish brings the flavors of Burgundy straight to your kitchen.
Ingredients
2½ lbs (1.1 kg) beef chuck, cut into 1½-inch cubes
2 tablespoons olive oil
1 large onion, diced
2 carrots, sliced
3 cloves garlic, minced
1 tablespoon tomato paste
1 bottle (750 ml) red wine (preferably Burgundy)
2 cups (480 ml) beef broth
1 bouquet garni (thyme, bay leaves, parsley stems)
Salt and freshly ground black pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
1 lb (450 g) small white mushrooms, quartered
1 lb (450 g) pearl onions, peeled
Fresh parsley, chopped, for garnish
Instructions
- Pat the beef cubes dry with paper towels. Season with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches, ensuring all sides are seared. Remove and set aside.
- Add the diced onion and sliced carrots to the pot. Cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
- Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and reduce by half.
- Return the browned beef to the pot. Add the beef broth and bouquet garni. Bring to a boil, then reduce heat to low. Cover and simmer for 2½ to 3 hours, until the beef is tender.
- In a separate pan, melt 1 tablespoon of butter over medium heat. Sauté the quartered mushrooms until browned, about 5 minutes. Remove and set aside.
- In the same pan, melt the remaining tablespoon of butter. Add the flour and cook for 2 minutes to form a roux.
- Strain the cooking liquid from the beef into the pan with the roux. Whisk to combine and bring to a boil. Cook until thickened, about 5 minutes.
- Return the beef, sautéed mushrooms, and pearl onions to the pot. Simmer for an additional 30 minutes. Adjust seasoning with salt and pepper.
- Garnish with chopped fresh parsley and serve hot.
Notes
- For a vegetarian version, replace beef with hearty vegetables like mushrooms and root vegetables.
- For some heat, add a chopped chili pepper or a dash of red pepper flakes to the sauce.
- Stir in a splash of heavy cream during the last 10 minutes of simmering for a creamier sauce.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 90mg
