Description
A classic French stew featuring tender beef chuck slowly braised in a rich red wine sauce with mushrooms, herbs, and vegetables, delivering deep, comforting flavors perfect for a hearty main course.
Ingredients
Beef and Seasoning
- 3 lb beef chuck, cubed
- Salt and black pepper to taste
- 2 tbsp olive oil
Vegetables and Aromatics
- 1 onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 cups mushrooms
Liquids and Herbs
- 2 tbsp tomato paste
- 3 cups dry red wine
- 2 cups beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
Instructions
- Season the beef: Generously season the cubed beef chuck with salt and black pepper to enhance its natural flavors before cooking.
- Brown the beef: Heat olive oil in a Dutch oven over medium-high heat and brown the beef cubes in batches until nicely seared on all sides. Remove the beef and set aside to preserve the fond and prevent overcrowding.
- Sauté vegetables: In the same pot, add chopped onion, sliced carrots, and minced garlic. Cook until the vegetables soften and develop aroma, about 5-7 minutes.
- Add tomato paste and liquids: Stir in tomato paste to coat the vegetables, then pour in the dry red wine and beef broth, scraping up any browned bits from the bottom of the pot for extra flavor.
- Return beef and add herbs: Place the browned beef back into the pot along with fresh thyme sprigs and a bay leaf.
- Slow cook: Cover the Dutch oven and cook the stew on low heat for 3 hours, allowing the beef to become tender and the flavors to meld beautifully.
- Add mushrooms: During the last 30 minutes of cooking, add mushrooms to the pot and continue slow cooking until they are tender and infused with the stew’s rich sauce.
Notes
- For best flavor, prepare the stew a day ahead and refrigerate to allow the flavors to deepen.
- Serve the beef bourguignon with creamy mashed potatoes or crusty French bread to soak up the delicious sauce.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French
