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Beef Bourguignon Recipe

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Beef Bourguignon is a classic French stew that combines tender beef chuck with rich red wine, aromatic vegetables, and herbs to create a deeply flavorful and comforting dish perfect for slow cooking and savoring with family and friends.

Ingredients

Beef and Seasonings

  • 2 ½ pounds boneless beef chuck, trimmed and cut into 1-inch cubes
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup all-purpose flour

Vegetables

  • 1 yellow onion, diced
  • 6 carrots, diced
  • 4 celery stalks, diced
  • 1 pound cremini or button mushrooms, sliced
  • 4 cloves garlic, pressed or minced

Liquids and Flavorings

  • ½ cup cognac
  • 1 tablespoon tomato paste
  • 2 cups dry red wine, such as Pinot Noir
  • 2 cups beef stock
  • 1 tablespoon brown sugar
  • 1 teaspoon fresh thyme leaves

Garnish

  • Chopped fresh Italian parsley, for serving

Instructions

  1. Prepare the Beef: Season the beef cubes evenly with kosher salt and freshly ground black pepper. Dredge the beef pieces in all-purpose flour to lightly coat them, then shake off any excess flour.
  2. Sear the Beef: Heat a heavy skillet or Dutch oven over medium-high heat. Add the beef in batches and sear until browned on all sides, ensuring a caramelized crust forms. Remove the browned beef and set aside.
  3. Sauté Vegetables: In the same pot, add diced yellow onion, carrots, celery, and sliced mushrooms. Cook over medium heat until vegetables are softened and mushrooms have released their moisture, about 7-10 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Deglaze with Cognac: Pour in ½ cup cognac to deglaze the pot, scraping up all browned bits from the bottom for added flavor. Allow the cognac to reduce slightly, about 2-3 minutes.
  5. Add Tomato Paste and Liquids: Stir in the tablespoon of tomato paste to coat the vegetables. Then pour in 2 cups of dry red wine and 2 cups of beef stock. Stir in 1 tablespoon brown sugar and 1 teaspoon fresh thyme leaves.
  6. Return Beef and Simmer: Return the seared beef pieces to the pot, ensuring they are submerged in the liquid. Bring the stew to a gentle simmer.
  7. Cook Slowly: Cover the pot with a lid and reduce the heat to low. Let the stew cook slowly for 2.5 to 3 hours, or until the beef is tender and the flavors have melded beautifully. Occasionally check and stir, adding a little water or stock if the stew becomes too thick.
  8. Finishing Touches: Once tender, remove from heat and adjust seasoning with salt and pepper if necessary. Garnish with chopped fresh Italian parsley before serving.

Notes

  • Use a heavy-bottomed pot or Dutch oven for even heat distribution during slow cooking.
  • Choosing a quality Pinot Noir or similar dry red wine will enhance the stew’s depth.
  • For an extra layer of flavor, marinate the beef in the wine and garlic for a few hours before cooking.
  • Serve with mashed potatoes, crusty bread, or buttered noodles for a hearty meal.
  • Leftovers taste even better the next day as the flavors continue to develop.

Find it online: https://justsosavory.com/beef-bourguignon-recipe/