Description
Classic Beef Bourguignon is a timeless French dish that transforms simple ingredients into a luxurious meal. Perfect for bringing family and friends together, this rich stew is sure to impress.
Ingredients
- Chuck roast or brisket (or sirloin for a leaner option)
- Full-bodied red wine (like Burgundy, or grape juice and beef broth with vinegar for non-alcoholic option)
- Mirepoix (mix of onions, carrots, and celery)
- Cremini or button mushrooms
- Fresh thyme
- Bay leaves
- Beef broth (homemade or low-sodium store-bought)
- Salt
- Pepper
- Flour
- Oil
- Fresh parsley (for garnish)
Instructions
- Cut the beef into 2-inch cubes, trimming any excess fat. Season generously with salt and pepper.
- In a large Dutch oven, heat a couple of tablespoons of oil over medium-high heat. In batches, add the beef and brown on all sides. Remove the beef and set aside.
- In the same pot, add a bit more oil if needed and toss in chopped onions, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in the mushrooms and cook for another 5 minutes until they are lightly browned.
- Return the beef to the pot. Sprinkle in the flour and stir to coat the meat and vegetables. Cook for 2-3 minutes to eliminate the raw flour taste.
- Pour in the red wine and beef broth. Add thyme and bay leaves. Scrape up any browned bits from the bottom of the pot for added flavor.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 2-3 hours, or until the beef is fork-tender. Stir occasionally and add more broth if it’s getting too thick.
- Once the beef is tender, taste and adjust seasoning with salt and pepper. If desired, you can thicken the sauce by simmering uncovered for an additional 30 minutes.
- Serve your Classic Beef Bourguignon hot, garnished with fresh parsley, alongside crusty bread or over creamy mashed potatoes or noodles.
- Prep Time: 30 mins
- Cook Time: 2-3 hours
- Category: Dinner
- Method: Slow cooking
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 100 mg
Keywords: For even more depth of flavor, consider marinating the beef in the red wine and herbs overnight. Take your time when browning the beef and vegetables for essential flavors. Fresh herbs elevate the dish, and Beef Bourguignon tastes even better the next day.