Autumn Beef Bourguignon
Autumn beef bourguignon is a deeply flavorful slow‑cooked stew featuring tender chunks of beef braised in red wine with garlic, onions, carrots, mushrooms and herbs. It’s rustic comfort food when the weather turns cooler.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: French‑inspired
Ingredients
- Stewing beef (chuck roast or similar, cut into large cubes)
- Olive oil
- Yellow onion (chopped)
- Garlic (minced)
- Carrots (sliced)
- Tomato paste
- All‑purpose flour
- Red wine (a bold, dry wine like cabernet or merlot)
- Beef broth
- Bay leaves
- Fresh thyme
- Salt and pepper
- Mushrooms (sliced)
- Pearl onions (optional, for garnish)
- Fresh parsley (for garnish)
Instructions
- Season the beef with salt and pepper. In a large Dutch oven, brown the beef in batches in olive oil; remove and set aside.
- Sauté onions and carrots in the same pot until softened. Add garlic and tomato paste, stirring until fragrant.
- Sprinkle flour over the vegetables and stir to coat.
- Return the beef to the pot, pour in the red wine and beef broth, scraping up browned bits from the bottom.
- Add thyme and bay leaves, bring to a simmer. Cover and braise in a 325 °F (160 °C) oven for about 2.5–3 hours until the beef is fork‑tender.
- Meanwhile sauté mushrooms separately and stir them in during the last 30 minutes of cooking.
- Garnish with fresh parsley and serve hot with crusty bread, mashed potatoes or buttered noodles.
Notes
- For a full one‑pot meal, add small potatoes or parsnips in with the beef.
- Marinate the beef in wine and herbs overnight for even deeper flavor.
- If you don’t want to use wine, substitute extra broth plus a splash of balsamic vinegar.
- Finish the dish with a knob of butter stirred in at the end for added richness.
Nutrition
- Serving Size: 1 serving
- Calories: approx. 350–800 kcal
Find it online: https://cookedbymaya.com/autumn-beef-bourguignon/