Ingredients
- Ingredients List:
Here’s how you could structure the ingredients. Use the recipe plugin to list them out one by one. - For the Beef Bourguignon:
- 2 lbs (900g) beef chuck, cut into 2-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 bottle (750ml) red wine (preferably Burgundy, or another dry red wine)
- 2 cups beef broth
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper, to taste
- For the Garnish:
- 1 tablespoon butter
- 1 cup pearl onions (fresh or frozen)
- 1 cup button mushrooms, halved
- Fresh parsley, chopped (for garnish)
Instructions
- Step-by-Step Directions:1. Prepare the Beef:
Season the beef cubes with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, browning each side. Once browned, remove the beef and set aside.2. Sauté Vegetables:
In the same pot, add the diced onion and carrots. Cook for about 5 minutes until softened. Add the garlic and cook for another minute, stirring to prevent burning.3. Add Tomato Paste & Wine:
Stir in the tomato paste and cook for 1-2 minutes. Then pour in the wine, scraping the bottom of the pot to release any browned bits. Bring the wine to a simmer.4. Add Broth & Herbs:
Return the browned beef to the pot. Add beef broth, thyme, and bay leaves. Bring to a simmer, cover, and cook on low heat for 2 hours, or until the beef is tender.5. Sauté Garnish Vegetables:
While the beef is cooking, melt butter in a separate pan over medium heat. Add the pearl onions and mushrooms. Sauté until golden brown, about 10 minutes. Set aside.6. Combine & Simmer:
Once the beef is tender, add the sautéed onions and mushrooms to the pot with the beef. Let the mixture simmer for another 10-15 minutes to combine the flavors. Taste and adjust seasoning with salt and pepper.7. Serve:
Remove the bay leaves. Serve the Beef Bourguignon hot, garnished with fresh parsley, and alongside mashed potatoes, rice, or crusty bread.
Notes
Tips and Variations:
- Wine Choice: While Burgundy is the traditional choice, any dry red wine will work well in this recipe. For a richer flavor, you can use a Cabernet Sauvignon or Merlot.
- Slow Cooker Option: After browning the beef and sautéing the vegetables, you can transfer everything to a slow cooker. Cook on low for 6-8 hours for a hands-off option.
- Make Ahead: This dish often tastes even better the next day as the flavors continue to meld together. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
Nutrition
- Serving Size: 1
- Calories: 480
- Sugar: 5g
- Fat: 25g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 40g