Description
This classic Beef Bourguignon recipe is a rich and hearty French stew featuring tender cubes of lean chuck roast slowly simmered in a fragrant red wine and beef stock sauce with fresh herbs, carrots, celery, mushrooms, and onions. The slow-cooked dish melds robust flavors to create a comforting, melt-in-your-mouth dinner perfect for family gatherings or special occasions.
Ingredients
Scale
Beef and Seasoning
- 3 pounds lean chuck roast, chopped into 1-inch cubes and patted dry
- 1 teaspoon salt, plus more to season
- 1 teaspoon black pepper, plus more to season
- 3 tablespoons olive oil, divided
Herbs and Aromatics
- 1 bunch fresh thyme
- 1 bunch fresh rosemary
- 1 yellow onion, diced
- 5 cloves garlic, minced
Liquids and Sauces
- 3 cups red wine (Pinot Noir, Burgundy, or Merlot recommended)
- ½ cup sweet marsala wine
- 1 cup beef stock
- ½ cup tomato paste
Vegetables
- 6 carrots, chopped into 2-inch pieces
- 20 ounces cremini mushrooms, halved
- 4 stalks celery, chopped
- 1 (15-oz) can diced tomatoes
- ½ cup sun-dried tomatoes, chopped (optional)
- 10 ounces pearl onions (optional)
Finishing Ingredients
- Fresh parsley, minced
- 1½ tablespoons cornstarch mixed with 2 tablespoons water (to thicken, optional)
Instructions
- Prepare the beef: Pat the chuck roast cubes dry with paper towels, then season evenly with 1 teaspoon salt and 1 teaspoon black pepper. This helps to develop a good sear and flavor.
- Sear the beef: Heat 2 tablespoons of olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. In batches, brown the beef cubes on all sides until a rich crust forms, about 3-4 minutes per batch. Remove seared beef and set aside.
- Sauté aromatics: In the same pot, add the remaining 1 tablespoon olive oil, then sauté the diced yellow onion and minced garlic with fresh thyme and rosemary bundles until softened and fragrant, about 5 minutes.
- Deglaze with wine: Pour in the red wine and sweet marsala wine to deglaze the pot, scraping up the browned bits from the bottom to integrate flavor. Let it simmer gently for 5 minutes to reduce slightly.
- Add liquids and tomato paste: Stir in the beef stock and tomato paste until well combined. Return the seared beef to the pot along with the carrots, celery, diced tomatoes, and optional sun-dried tomatoes. Stir to combine.
- Simmer the stew: Bring the mixture to a gentle simmer, then cover the pot and cook on low heat for about 4 to 5 hours, or until the beef is fork-tender and the flavors are deeply developed. Alternatively, this can be done in an oven set at 300°F (150°C).
- Prepare mushrooms and pearl onions: In a separate skillet, sauté the cremini mushrooms in olive oil until browned and set aside. If using pearl onions, blanch them in boiling water, peel, and sauté until golden.
- Add mushrooms and onions: About 30 minutes before the stew is done, stir in the sautéed mushrooms and pearl onions. Continue cooking uncovered to concentrate the sauce.
- Thicken the sauce (optional): If desired, mix cornstarch with water and stir into the stew to thicken the sauce. Cook for an additional 5 minutes until the sauce is glossy and thickened.
- Finish and serve: Adjust seasoning with salt and pepper to taste. Remove herb bundles, sprinkle with fresh minced parsley, and serve hot with crusty bread or over mashed potatoes.
Notes
- Beef Bourguignon is a traditional French stew known for its tender beef and rich red wine sauce.
- The recipe gains flavor when prepared ahead and reheated, making it ideal for meal prep or entertaining.
- Using a good quality red wine like Pinot Noir, Burgundy, or Merlot is essential for authentic flavor.
- Optional pearl onions and sun-dried tomatoes add additional texture and depth.
- The stew can be slow cooked in the oven or on a stovetop over low heat for best results.
- Feel free to serve over creamy mashed potatoes, buttered noodles, or with crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 556 kcal
- Sugar: 12 g
- Sodium: 341 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 117 mg
