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Classic Beef Bourguignon Recipe

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Classic Beef Bourguignon is a rich and hearty French stew featuring tender beef chuck braised in bold red Burgundy wine with aromatic vegetables, herbs, and mushrooms. This timeless comfort dish offers deep flavors developed through slow simmering, perfect for a cozy family dinner or special occasion.

Ingredients

Beef and Marinade

  • 3 1/2 lbs beef chuck, cut into 2″ pieces
  • 2 cups Burgundy wine, or other bold red wine
  • 2 cups beef stock
  • 1 tablespoon Better than Bouillon beef bouillon
  • 2 sprigs fresh thyme
  • 2 bay leaves, dried or fresh

Vegetables and Aromatics

  • 1 yellow onion, chopped
  • 3 large carrots, peeled and chopped
  • 5 garlic cloves, minced
  • 10 oz frozen pearl onions, defrosted and drained
  • 16 oz cremini mushrooms, quartered

Other Ingredients

  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • Kosher salt, to taste
  • Freshly cracked pepper, to taste

Instructions

  1. Prepare the Beef: Cut the beef chuck into 2-inch pieces and season with kosher salt and freshly cracked pepper. Set aside while preparing other ingredients.
  2. Sear the Beef: In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium-high heat. Add the beef pieces in batches, avoiding overcrowding, and sear on all sides until browned. Remove the browned beef and set aside.
  3. Sauté Aromatics: In the same pot, add the remaining 2 tablespoons of butter. Add the chopped yellow onion and carrots, cooking until softened and lightly caramelized, about 5-7 minutes. Add minced garlic and cook for an additional minute until fragrant.
  4. Add Tomato Paste and Flour: Stir in the tomato paste and cook for 2 minutes to deepen the flavor. Sprinkle the flour over the vegetables and stir well to coat everything; cook for another 2 minutes to remove the raw flour taste.
  5. Deglaze with Wine: Slowly pour in the Burgundy wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer to reduce slightly and thicken the sauce.
  6. Combine and Braise: Return the seared beef to the pot. Add the beef stock and beef bouillon, then tuck in the thyme sprigs and bay leaves. Bring to a gentle simmer, then cover and cook on low heat for about 2 1/2 to 3 hours until the beef is tender.
  7. Prepare Pearl Onions and Mushrooms: While the beef cooks, in a separate skillet, melt a little butter and sauté the defrosted pearl onions and quartered cremini mushrooms until golden brown and cooked through, about 10 minutes.
  8. Finish the Dish: Once the beef is tender, stir in the sautéed pearl onions and mushrooms. Continue cooking uncovered for another 15 minutes to meld the flavors and thicken the sauce further if needed. Adjust seasoning with salt and pepper.
  9. Serve: Remove the thyme sprigs and bay leaves. Serve the Beef Bourguignon hot over buttered noodles, mashed potatoes, or crusty bread.

Notes

  • Use a heavy-bottomed pot or Dutch oven for even heat distribution during braising.
  • Searing the beef properly is crucial for developing rich flavor in the stew.
  • Burgundy wine is traditional, but a full-bodied red wine such as Pinot Noir or Merlot can be substituted.
  • Defrost and drain frozen pearl onions well before sautéing to avoid excess water in the sauce.
  • For thicker sauce, cook uncovered longer after adding the vegetables at the end, or stir in a beurre manié (butter and flour paste).

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