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Classic Beef Bourguignon

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Classic Beef Bourguignon is a hearty French stew made with tender beef chunks slow-cooked in red wine, beef broth, and aromatic herbs. Simmered with carrots, onions, garlic, and mushrooms, it’s a deeply flavorful dish perfect for comforting meals or special occasions.

Ingredients

  • 2.5 lbs beef chuck or stewing beef, cut into large chunks
  • Salt and black pepper, to taste
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil or butter
  • 1 large yellow onion, chopped
  • 3 carrots, peeled and sliced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 cups red wine (Burgundy or Pinot Noir recommended)
  • 2 cups beef broth
  • 2 bay leaves
  • 3–4 sprigs fresh thyme
  • 1 cup pearl onions (optional)
  • 1 lb mushrooms, halved or quartered
  • Chopped fresh parsley, for garnish

Instructions

  1. Season beef with salt and pepper, then toss lightly in flour.
  2. Heat oil in a Dutch oven over medium-high heat. Sear beef in batches until browned. Set aside.
  3. In the same pot, sauté onions and carrots until softened. Stir in garlic and tomato paste; cook for 1–2 minutes.
  4. Return beef to the pot and add wine and beef broth until meat is just covered. Add bay leaves and thyme.
  5. Bring to a simmer, then cover and transfer to a 325°F (160°C) oven. Cook for 2.5 to 3 hours, until beef is fork-tender.
  6. While stew cooks, sauté mushrooms and pearl onions in a skillet until browned, then add to stew for the last 30 minutes of cooking.
  7. Remove bay leaves and thyme. Adjust seasoning to taste. Garnish with parsley and serve hot.

Notes

  • Add a splash of balsamic vinegar or sugar to balance wine acidity if needed.
  • Substitute some wine with extra broth for a lighter version.
  • Use a slow cooker for a convenient method—6–8 hours on low after browning the beef.
  • Stew improves in flavor after resting overnight.

Nutrition

Find it online: https://cookedbymaya.com/classic-beef-bourguignon/