Description
French culinary mastery shines through this classic beef bourguignon, a hearty stew simmered with red wine, tender beef, and aromatic herbs. Rich layers of flavor and rustic elegance invite you to savor a comforting French countryside experience.
Ingredients
Scale
Protein:
- 2 pounds (907 grams) beef chuck or stew meat, cut into 2-inch cubes
Vegetables and Aromatics:
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 cloves garlic, minced
- 1/2 pound (227 grams) baby potatoes, halved (optional)
- 1/2 pound (227 grams) pearl onions, peeled (or substitute with chopped regular onions)
- 1/2 pound (227 grams) mushrooms, sliced
Liquids, Herbs, and Seasonings:
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 2 cups red wine (Burgundy or any dry red wine)
- 2 cups beef broth
- 1 bay leaf
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Prepare the cooking environment by warming the oven to 325°F (165°C), ensuring an optimal slow-cooking temperature for the beef.
- Select a robust, heavy-bottomed pot that can transition from stovetop to oven, creating a seamless cooking experience.
- Carefully sear the beef chunks in batches, developing a deep golden-brown crust that will contribute rich flavor complexity to the final dish. Remove and reserve the browned meat.
- Within the same pot, gently transform the onions and carrots, allowing them to soften and release their natural sweetness, then introduce minced garlic for an aromatic foundation.
- Incorporate tomato paste, stirring vigorously to caramelize and intensify its robust flavor profile.
- Deglaze the pot with red wine, scraping accumulated flavor fragments from the bottom, creating a deeply nuanced liquid base. Allow the wine to reduce and concentrate its essence.
- Reunite the seared beef with the vegetable mixture, then introduce beef broth, herbs, and seasonings. Thoroughly combine all elements to ensure balanced flavor distribution.
- Cover the pot and transfer to the preheated oven, allowing slow, gentle heat to transform tough meat into tender, succulent morsels over 2 1/2 to 3 hours.
- During the final cooking phase, introduce potatoes and pearl onions, enabling them to absorb the luxurious cooking liquid and contribute additional textural dimensions.
- Separately prepare mushrooms, sautéing them to golden perfection, then fold into the stew during the last quarter of cooking.
- Once the beef reaches extraordinary tenderness, remove from the oven and perform a final seasoning assessment, adjusting salt and pepper as needed.
- Present the Beef Bourguignon on a warm platter, garnished with fresh parsley, accompanied by creamy mashed potatoes or crusty artisan bread to complete this classic French culinary experience.
Notes
- Choose high-quality beef chuck roast with good marbling for maximum tenderness and rich flavor during slow cooking.
- Properly brown the meat in small batches to develop deep caramelization and prevent steaming, which ensures a more robust taste profile.
- Pat beef pieces completely dry before searing to help achieve a perfect golden-brown exterior and enhance meat’s natural flavors.
- Select a full-bodied red wine like Burgundy or Pinot Noir for authentic taste, avoiding wines that are too tannic or overly sweet.
- Allow extra cooking time if meat chunks are larger, as consistent tenderness depends on proper breakdown of connective tissues during braising.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 100 mg