Description
A rich and comforting French stew made with tender beef chuck braised slowly in red wine and beef broth with carrots, pearl onions, mushrooms, and fresh herbs. Classic French Beef Bourguignon delivers deep, savory flavor and melt-in-your-mouth texture in every spoonful.
Ingredients
Scale
- 2 1/2 pounds beef chuck, cut into 2 inch cubes
- 3 large carrots, sliced into thick rounds
- 1 cup pearl onions, peeled
- 8 ounces mushrooms, halved
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups beef broth
- 2 cups dry red wine
- 3 sprigs fresh thyme
- 2 whole bay leaves
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt, or to taste
- 1 teaspoon black pepper, freshly ground
Instructions
- Preheat oven to 325°F or prepare for stovetop simmering.
- Pat the beef dry and season with salt and black pepper.
- Heat olive oil in a Dutch oven over medium high heat. Brown the beef in batches until deeply golden on all sides. Remove and set aside.
- In the same pot, sauté minced garlic briefly. Stir in tomato paste and cook for 1 minute.
- Add sliced carrots, pearl onions, and halved mushrooms. Return the browned beef to the pot.
- Pour in dry red wine and beef broth. Add fresh thyme sprigs and bay leaves.
- Bring to a gentle simmer, cover, and cook in the oven or on low heat for 2 1/2 to 3 hours, until the beef is fork tender and the sauce has thickened.
- Remove thyme sprigs and bay leaves. Adjust seasoning with additional salt and pepper if needed.
- Let rest for 10 to 15 minutes before serving.
Notes
- Brown the beef in batches to avoid steaming and ensure deep flavor.
- Simmer gently, do not boil, to keep the beef tender.
- If the sauce is too thin, simmer uncovered for 10 to 15 minutes to reduce.
- This stew tastes even better the next day as the flavors deepen.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 145mg