🇫🇷 French

Beef Bourguignon

Name: Beef Bourguignon
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Ingredients: 2 lbs beef chuck roast, cut into chunks; 4 cups red wine (preferably Burgundy or Pinot Noir); 2 tbsp olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 2 carrots, sliced; 8 oz mushrooms, sliced; 1 bay leaf; 1 tsp thyme; 8 oz pearl onions (optional); Salt and black pepper to taste; 2 tbsp tomato paste; 2 tbsp all-purpose flour; 2 cups beef broth; Fresh parsley for garnish

Prep time20 min

Cook time150 min

Total time170 min

Beef Bourguignon (5376623256).jpg by File Upload Bot (Magnus Manske) · CC BY 2.0

Beef Bourguignon is the quintessential French comfort food, known for its tender beef simmered slowly in rich red wine, creating a hearty and flavorful dish. The combination of melt-in-your-mouth meat, aromatic vegetables, and savory sauce makes it a favorite for special occasions and cozy dinners alike.

Originating from the Burgundy region of France, Beef Bourguignon has a storied history dating back centuries. Its name comes from Burgundy wine, which is integral to developing its deep flavor. This classic dish gained worldwide popularity thanks to Julia Child, who introduced it to American audiences, cementing its place as a culinary treasure.

Ingredients

2 lbs beef chuck roast, cut into chunks
4 cups red wine (preferably Burgundy or Pinot Noir)
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, sliced
8 oz mushrooms, sliced
1 bay leaf
1 tsp thyme
8 oz pearl onions (optional)
Salt and black pepper to taste
2 tbsp tomato paste
2 tbsp all-purpose flour
2 cups beef broth
Fresh parsley for garnish

Instructions

1
Season the beef chunks with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat and brown the beef on all sides. Remove and set aside.
2
In the same pot, add chopped onion and carrots. Cook until softened, about 5 minutes.
3
Add minced garlic and tomato paste; cook for 1 minute.
4
Sprinkle flour over the vegetables and stir to coat, then cook for another minute.
5
Return the beef to the pot. Pour in red wine and beef broth, scraping up any browned bits from the bottom.
6
Add bay leaf, thyme, and pearl onions if using. Bring to a boil, then reduce heat to low. Cover and simmer gently for about 2-2.5 hours, or until the beef is tender.
7
In a separate pan, sauté mushrooms in a little oil until browned. Add them to the stew during the last 30 minutes of cooking.
8
Check seasoning and adjust salt and pepper as needed. Remove bay leaf before serving.
9
Serve hot, garnished with chopped fresh parsley. This dish pairs beautifully with crusty French bread or buttery potatoes.