Description
Beef Bourguignon is a classic French stew featuring tender chunks of lean chuck roast slow-cooked in a rich red wine sauce with fresh herbs, garlic, mushrooms, carrots, celery, and onions. This hearty and flavorful dish is perfect for family dinners and improves in taste when reheated.
Ingredients
Scale
Meat and Seasoning
- 3 pounds lean chuck roast, chopped into 1-inch cubes and pat dry
- 1 teaspoon salt, plus more to season
- 1 teaspoon black pepper, plus more to season
- 3 tablespoons olive oil, divided
Herbs and Aromatics
- 1 bunch fresh thyme
- 1 bunch fresh rosemary
- 1 yellow onion, diced
- 5 cloves garlic, minced
Liquids
- 3 cups red wine (Pinot Noir, Burgundy, or Merlot)
- ½ cup sweet marsala wine
- 1 cup beef stock
- ½ cup tomato paste
Vegetables
- 6 carrots, chopped into 2-inch pieces
- 20 ounces cremini mushrooms, halved
- 4 stalks celery, chopped
- 1 (15 oz) can diced tomatoes
- ½ cup sun-dried tomatoes, chopped (optional)
- 10 ounces pearl onions (optional)
- Fresh parsley, minced (for garnish)
Thickening
- 1½ tablespoons cornstarch mixed with 2 tablespoons water (optional, to thicken)
Instructions
- Prepare the Beef: Pat the chuck roast cubes dry with paper towels. Season them generously with salt and black pepper to enhance flavor and help with browning.
- Brown the Meat: Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the beef cubes until browned on all sides. Remove and set aside to avoid overcrowding.
- Sauté Aromatics: In the same pot, add the remaining olive oil. Add diced onion and minced garlic. Cook until softened and fragrant, about 5 minutes, scraping up any browned bits from the bottom.
- Deglaze with Wine: Pour in the red wine and sweet marsala wine to deglaze, stirring to lift any caramelized bits from the pot. Let it simmer gently for about 5 minutes to reduce slightly.
- Add Remaining Ingredients: Return the browned beef to the pot. Add beef stock, tomato paste, carrots, celery, cremini mushrooms, diced tomatoes, sun-dried tomatoes (if using), fresh thyme, and rosemary. Stir to combine thoroughly.
- Simmer Slowly: Bring the mixture to a gentle simmer. Reduce heat to low, cover with a lid, and cook slowly for about 4 to 5 hours until the beef is tender and the flavors are deeply developed. Stir occasionally to prevent sticking.
- Add Pearl Onions: In the last 30 minutes of cooking, add the pearl onions (if using) for extra sweetness and texture.
- Adjust Thickness: If the sauce is too thin, mix cornstarch with water to make a slurry and stir into the stew. Cook for a few minutes until the sauce thickens to your liking.
- Season and Garnish: Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle with fresh minced parsley before serving.
- Serve: Serve the Beef Bourguignon hot with crusty bread, mashed potatoes, or buttered noodles for a complete meal.
Notes
- Beef Bourguignon gains flavor over time, so it is ideal to prepare ahead and reheat before serving.
- Opt for red wines such as Pinot Noir or Burgundy for authentic flavor; avoid cooking wines with added salt.
- For easier preparation, pearl onions can be purchased frozen or canned.
- The dish pairs excellently with creamy mashed potatoes or egg noodles to soak up the rich sauce.
- This recipe is suitable for making in a Dutch oven or heavy pot on the stovetop, but can also be adapted for slow cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 556 kcal
- Sugar: 12 g
- Sodium: 341 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 117 mg
