Beef Bourguignon

The traditional French stew beef bourguignon consists of succulent beef, flavorful veggies, and a thick red wine sauce. This filling recipe is a favorite among people who like the richness of taste that slow cooking provides, and it’s ideal for chilly weather. Make a warm dinner with this Americanized recipe that is sure to please your family and friends.

Tasting Notes

Expect a symphony of flavors in each bite—succulent beef, earthy mushrooms, and a luscious wine-infused sauce that will leave your taste buds dancing. Serve it over mashed potatoes, egg noodles, or with a crusty baguette to soak up every last drop of the delicious sauce.

Ingredients

• 2 pounds beef stew meat, cut into chunks
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 carrots, sliced
• 3 garlic cloves, minced
• 1 cup red wine (choose a good-quality, full-bodied option)
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 pound mushrooms, quartered
• Fresh parsley, chopped (for garnish)

Kitchen Equipment

1. Dutch Oven or Large Pot: For the slow-cooking process.
2. Cutting Board and Chef’s Knife: For chopping vegetables and meat.
3. Large Bowl: For coating the beef with flour.
4. Measuring Cups and Spoons: For precise measurement of ingredients.
5. Wooden Spoon: Essential for stirring without damaging the pot.
6. Skillet: For sautéing mushrooms separately.
7. Serving Dish: To present the finished dish.

Instructions

1. In a large bowl, toss the beef chunks with flour, salt, and pepper until evenly coated.
2. In a Dutch oven or large pot, heat vegetable oil over medium-high heat. Brown the beef in batches, ensuring each piece gets a golden sear. Remove and set aside.
3. In the same pot, add chopped onions, carrots, and minced garlic. Sauté until the vegetables are softened.
4. Pour in the red wine, scraping the bottom to release any flavorful bits. Add the beef back to the pot.
5. Stir in beef broth, tomato paste, dried thyme, and add bay leaves. Bring the mixture to a simmer, then reduce heat to low. Cover and let it simmer for 2-3 hours or until the beef is fork-tender.
6. In a separate skillet, sauté the mushrooms until browned, then add them to the stew during the last 30 minutes of cooking.
7. Once done, discard the bay leaves and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Pro Tips

• For an extra depth of flavor, marinate the beef in red wine for a few hours before cooking.
• Use a good-quality wine that you enjoy drinking, as the flavor will intensify during cooking.
• Make a day ahead for even better flavors—the stew improves after sitting.

Variations

• Substitute beef with lamb for a twist on the classic.
• Add pearl onions for a sweet contrast.
• Experiment with different mushroom varieties.

FAQs