Description
A classic French-inspired one pot beef bourguignon stew featuring tender beef chuck braised in red wine and beef broth with aromatic herbs, carrots, mushrooms, and garlic, resulting in a rich and flavorful comfort dish perfect for a hearty meal.
Ingredients
Scale
Beef and Seasonings
- 2 lbs beef chuck roast (cut into 1.5-inch chunks)
- Salt and black pepper (to taste)
- 1 teaspoon dried thyme (or 1 sprig fresh thyme)
- 1 bay leaf
Vegetables
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 3 large carrots (sliced)
- 2 cups mushrooms (sliced)
Liquids and Fats
- 2 tablespoons olive oil
- 2 cups red wine (such as Pinot Noir or Merlot)
- 2 cups beef broth
- 2 tablespoons tomato paste
Garnish
- Fresh parsley (chopped, for garnish)
Instructions
- Prepare Ingredients: Chop the onion, slice the carrots and mushrooms, and mince the garlic to have everything ready.
- Pat the Beef Dry: Use paper towels to pat the beef chunks dry; this helps achieve a good sear.
- Sear the Beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add beef chunks in batches and brown all sides, then transfer the seared beef to a plate and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
- Build the Sauce: Pour in the red wine to deglaze the pot, stirring and scraping browned bits from the bottom to enhance flavor. Then add beef broth, tomato paste, thyme, and bay leaf; stir well to combine.
- Simmer the Stew: Return the seared beef to the pot. Add the sliced carrots and mushrooms. Season with salt and pepper to taste. Cover the pot and reduce heat to low. Let the stew simmer gently for 1.5 to 2 hours, or until the beef is fork-tender.
- Garnish and Serve: Remove the bay leaf. Taste and adjust seasoning if needed. Serve the stew warm, garnished with freshly chopped parsley.
Notes
- Patting the beef dry is essential for a good sear and flavor development.
- Choose a good quality dry red wine, such as Pinot Noir or Merlot, suitable for cooking and drinking.
- Simmer the stew gently to ensure tender meat without toughening it.
- This dish develops even more flavor if made a day ahead and reheated.
- Serve with crusty bread, mashed potatoes, or buttered noodles for a complete meal.
