Description
Rich beef bourguignon showcases classic French culinary artistry with tender braised beef and red wine sauce. Hearty ingredients and slow cooking create a deeply satisfying meal that connects home cooks with traditional European comfort.
Ingredients
Scale
- 2 lb (907 g) beef stew meat
- 2 cups (480 ml) Burgundy red wine
- 4 tbsps (57 g) unsalted butter
- 12 oz (340 g) frozen pearl onions
- 1/4 cup (30 g) all-purpose flour
- 8 oz (227 g) brown mushrooms
- 2 carrots (sliced into 2-inch pieces)
- 2 cloves garlic (minced)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) coarse ground black pepper
- 1 bay leaf
- 1 tsp (1 g) fresh thyme leaves
Instructions
- Preheat the oven to 325°F, creating an ideal thermal environment for slow-cooking the beef bourguignon.
- Season the beef generously with flour, salt, and pepper, ensuring comprehensive coating for enhanced flavor development.
- Heat butter in a Dutch oven and sear the beef pieces until a rich, golden-brown crust forms, approximately 4-5 minutes per side, which will lock in the meat’s natural juices.
- Remove the browned beef and quickly sauté pearl onions and carrots in the same pot, caramelizing them to create a robust flavor foundation.
- Incorporate minced garlic and swiftly deglaze the pot with Burgundy wine, scraping the flavorful browned bits from the bottom to intensify the stew’s depth.
- Return the beef to the pot, add bay leaf and fresh thyme, then cover and transfer to the preheated oven for a two-hour slow-cooking process.
- After two hours, introduce brown mushrooms to the stew, allowing them to absorb the rich sauce and contribute an additional layer of earthy complexity.
- Continue cooking for one more hour, ensuring the beef becomes supremely tender and the flavors meld into a harmonious, luxurious dish.
Notes
- Choose chuck roast or beef brisket for maximum tenderness and rich flavor absorption during slow cooking.
- Pat beef dry before flouring to ensure proper browning and create a beautiful caramelized exterior that locks in juiciness.
- Use high-quality red Burgundy wine for authentic taste, but a robust Pinot Noir works wonderfully as an alternative if Burgundy is unavailable.
- Searing meat at high temperature creates a delicious flavor foundation through Maillard reaction, developing deep complex tastes in the final dish.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 462 kcal
- Sugar: 3 g
- Sodium: 333 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 130 mg