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Classic Beef Bourguignon

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Classic Beef Bourguignon is a rich, slow-cooked French stew made with tender beef braised in red wine, garlic, herbs, and vegetables. This hearty dish is perfect for cozy dinners and showcases deep, savory flavors that develop over hours of gentle cooking.

Ingredients

  • 2.5–3 lbs beef chuck, cut into large cubes
  • Salt and black pepper, to taste
  • 1/4 cup all-purpose flour (for dusting)
  • 2–3 tbsp olive oil
  • 3 carrots, sliced
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 cups red wine (Burgundy or Pinot Noir)
  • 2–3 cups beef broth (enough to cover the meat)
  • 2 bay leaves
  • 4–5 sprigs fresh thyme
  • 8 oz mushrooms, halved or sliced
  • 1 cup pearl onions, peeled (optional)
  • 2 tbsp butter (for sautéing)
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Season beef cubes with salt and pepper, then lightly dust with flour.
  3. Heat olive oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Set aside.
  4. Add more oil if needed. Sauté carrots, diced onion, and garlic until softened. Stir in tomato paste and cook for 1 minute.
  5. Pour in red wine and scrape the bottom of the pot. Let it simmer for a few minutes to reduce slightly.
  6. Return beef to the pot. Add beef broth until meat is just covered. Add bay leaves and thyme. Bring to a simmer.
  7. Cover and transfer to the oven. Braise for 2.5 to 3 hours, until beef is fork-tender.
  8. While beef cooks, sauté mushrooms and pearl onions in butter over medium heat until golden and tender. Set aside.
  9. Once stew is cooked, stir in the sautéed mushrooms and onions. Simmer on stovetop for a few minutes to meld flavors.
  10. Garnish with parsley and serve hot over mashed potatoes, egg noodles, or with crusty bread.

Notes

  • Use beef chuck for the best texture and flavor after long braising.
  • Substitute pearl onions with chopped shallots or extra yellow onion if needed.
  • For added brightness, stir in orange zest or a splash of balsamic vinegar before serving.
  • Leftovers taste even better the next day and freeze well for up to 3 months.
  • Make it in a slow cooker after searing meat and vegetables — cook on low for 8 hours.

Nutrition

Find it online: https://recipesbyliza.com/classic-beef-bourguignon/