Beef Bourguignon
Beef Bourguignon
Rated 5.0 stars by 1 users
Category
Stews, Main Course
Cuisine
French
Servings
6
Prep Time
30 minutes
Cook Time
3 hours
A slow-braised French classic made easy in a Dutch oven, deeply savory, melt-in-your-mouth beef with a red wine sauce you’ll want to drink with a spoon.
Ingredients
- Beef & Aromatics
- 3 lbs beef chuck, cut into large 2-inch chunks
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tbsp olive oil
- 6 slices thick-cut bacon, diced
- 1 large yellow onion, diced
- 3 medium carrots, sliced into thick coins
- 4 cloves garlic, minced
- Sauce & Braise
- 2 tbsp tomato paste
- 3 tbsp all-purpose flour
- 3 cups red wine (Burgundy or a dry Pinot Noir works well)
- 2 cups beef stock (low sodium)
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 1 bay leaf
- Finishing
- 1 lb mushrooms, quartered
- Extra thyme for garnish (optional)
Directions
- Prep the beef
- Pat beef dry with paper towels. Season generously with salt and pepper.
- Brown the beef
- Heat olive oil in your Dutch oven over medium-high heat. Brown the beef in batches, 3–4 minutes per side, without overcrowding. Remove to a plate.
- Cook the bacon and vegetables
- Lower heat to medium. Add bacon and cook until crisp, about 5 minutes. Add onion and carrots, cooking until softened, about 6 minutes. Stir in garlic and cook 1 minute.
- Build the sauce
- Stir in tomato paste and cook for 1 minute to deepen the flavor. Sprinkle flour over vegetables and stir to coat.
- Deglaze and braise
- Pour in red wine, scraping up browned bits from the bottom. Add beef stock, thyme, bay leaf, and browned beef with any juices. Bring to a simmer.
- Slow cook
- Cover with the Dutch oven lid and transfer to a preheated 325°F oven. Braise for 2½ hours.
- Add mushrooms
- In the last 30 minutes of cooking, stir in mushrooms. Continue braising until beef is fork-tender.
- Serve
- Remove bay leaf. Garnish with fresh thyme. Serve with crusty bread or buttered noodles.
Recipe Note
- Choose the right wine:Avoid overly sweet wines. A dry red like Pinot Noir or Côtes du Rhône works beautifully.
- Day-ahead flavor boost: This dish is even better the next day. Cool, refrigerate overnight, and reheat gently before serving.
- Mushroom texture:Adding mushrooms in the final half hour keeps them firm and flavorful.
- Freezer-friendly:Cool completely before freezing. Thaw in the fridge overnight, then reheat gently.
Serving Suggestions
- Over buttered egg noodles
- With creamy mashed potatoes
- Alongside a simple green salad with Dijon vinaigrette