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Classic Beef Bourguignon

Classic Beef Bourguignon is a rich and hearty French stew that transforms humble ingredients into an extraordinary dish. Tender beef, slow-cooked with red wine, aromatic herbs, and earthy vegetables, creates a symphony of flavors that’s perfect for a cozy dinner. This dish is a testament to the beauty of slow cooking, allowing the flavors to meld and deepen over time. Whether served with crusty bread, creamy mashed potatoes, or buttered noodles, Beef Bourguignon is a timeless recipe that’s both comforting and elegant.
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Ingredients
  

  • 2 lbs beef chuck cut into 2-inch cubes
  • Salt and pepper to taste
  • 3 tbsp olive oil divided
  • 1 large onion diced
  • 2 carrots sliced into rounds
  • 3 garlic cloves minced
  • 2 tbsp tomato paste
  • 2 cups dry red wine
  • 2 cups beef stock
  • 1 bay leaf
  • 1 tsp dried thyme or 3 sprigs fresh thyme
  • 1 tbsp all-purpose flour optional, for thickening
  • 1/4 cup water for slurry, if using flour
  • 1 cup pearl onions peeled
  • 8 oz mushrooms sliced

Instructions
 

  • Prepare the Beef:
  • Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  • Brown the Meat:
  • Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
  • Sauté Aromatics:
  • Add the diced onions and carrots to the pot. Cook until softened, about 5 minutes. Stir in the garlic and tomato paste, cooking for another minute until fragrant.
  • Deglaze with Wine:
  • Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Simmer for 5 minutes to reduce slightly.
  • Combine Ingredients:
  • Return the beef to the pot. Add the beef stock, bay leaf, and thyme. Bring to a gentle simmer, then cover and reduce the heat to low.
  • Simmer:
  • Cook for 1 1/2 to 2 hours, stirring occasionally, until the beef is fork-tender.
  • Prepare Mushrooms and Pearl Onions:
  • In a separate pan, heat the remaining olive oil. Sauté the mushrooms and pearl onions until golden brown. Add them to the stew during the last 30 minutes of cooking.
  • Thicken the Sauce (Optional):
  • If you prefer a thicker sauce, mix the flour with water to create a slurry. Stir it into the stew and simmer for an additional 10 minutes.
  • Adjust Seasoning:
  • Taste the stew and adjust salt and pepper as needed. Remove the bay leaf and thyme sprigs before serving.