Description
This One Pot Beef Bourguignon is a comforting dish that combines rich flavors with the sweetness of thick red grape juice. It’s perfect for cozy dinners and impressing guests without the fuss.
Ingredients
Scale
- Beef:
- 2 pounds beef chuck, cut into 1.5-inch cubes
- Salt and Pepper:
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Oil:
- 2 tablespoons olive oil
- Vegetables:
- 1 large onion, diced
- 2 carrots, sliced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- Mushrooms:
- 8 ounces cremini mushrooms, quartered
- Herbs:
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 bay leaves
- Flour:
- 2 tablespoons all-purpose flour
- Red Wine:
- 2 cups full-bodied red wine (such as Burgundy or Cabernet Sauvignon)
- Beef Broth:
- 2 cups beef broth
- Tomato Paste:
- 2 tablespoons tomato paste
- Butter:
- 2 tablespoons unsalted butter
- Parsley:
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat. Once the oil shimmers, add the 2 pounds of beef chuck cubes, ensuring they are in a single layer. Sear the beef for about 4-5 minutes, until browned on all sides. Avoid overcrowding the pan to achieve a nice crust.
- Once the beef is browned, remove it from the pot and set it aside on a plate. In the same pot, add the diced onion, sliced carrots, and diced celery. Sauté the vegetables for about 5-7 minutes until they soften and the onion is translucent. Stir occasionally to prevent burning.
- Add the minced garlic and quartered cremini mushrooms to the pot. Cook for an additional 2-3 minutes until the mushrooms release their moisture and begin to brown. You’ll know it’s ready when the mixture is fragrant and slightly caramelized.
- Sprinkle 2 tablespoons of all-purpose flour over the vegetable mixture. Stir well to combine and cook for another 1-2 minutes, allowing the flour to toast slightly. This step helps thicken your sauce.
- Slowly pour in 2 cups of thick red grape juice, scraping the bottom of the pot to deglaze and lift all the flavorful bits stuck to the pan. Then add the 2 cups of beef broth, 2 tablespoons of tomato paste, 2 teaspoons of thyme, and 2 bay leaves. Stir to combine everything well.
- Return the browned beef to the pot, ensuring it’s submerged in the liquid. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 hours, stirring occasionally. The beef should be fork-tender, and the sauce thickened.
- After 1.5 hours, taste and adjust the seasoning with salt and pepper. If you prefer a thicker sauce, uncover the pot and simmer for an additional 15-20 minutes. Once ready, remove the bay leaves and stir in 2 tablespoons of unsalted butter for a glossy finish.
- Serve hot, garnished with chopped fresh parsley, and enjoy your One Pot Beef Bourguignon with Thick Red Grape Juice Sauce!
- Prep Time: 15 mins
- Cook Time: 1.5 hours
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 120 mg
Keywords: Make sure to sear the beef properly for the best flavor. Letting the dish sit for a few hours or overnight enhances the flavors.