Description
Rich beef bourguignon from France embodies rustic comfort with tender meat braised in red wine. Classic French cuisine invites home chefs to savor deep, complex flavors that connect diners to traditional culinary heritage.
Ingredients
Scale
- 1 bottle red wine (Burgundy preferred)
- 2 cups (473 ml) beef stock
- 2 lbs (907 g) beef chuck, cut into cubes
- 2 onions, chopped
- 2 carrots, sliced
- 1 cup (236 ml) mushrooms, sliced
- 3 garlic cloves, minced
- 1 bouquet garni (thyme, parsley, bay leaf)
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 ml) butter
- 1 tablespoon (15 ml) tomato paste
- 1 tablespoon (15 ml) all-purpose flour
- Salt and black pepper, to taste
Instructions
- Submerge beef chunks in a robust red wine bath with aromatic garlic and fragrant bouquet garni, allowing flavors to meld overnight in the refrigerator.
- Extract beef from marinade, thoroughly blot with paper towels, and generously season with kosher salt and freshly cracked black pepper. Carefully preserve the wine marinade.
- Heat robust olive oil in a heavy-bottomed Dutch oven until shimmering, then meticulously sear beef pieces until developing a deep golden-brown crust on all surfaces. Transfer sealed meat to a separate plate.
- Introduce diced onions and sliced carrots into the same pot, gently sautéing until vegetables soften and become translucent, approximately 5-7 minutes.
- Incorporate tomato paste and sprinkle flour, stirring continuously to create a thick, fragrant base and prevent burning.
- Deglaze the pot with reserved marinade, using a wooden spoon to scrape up all caramelized flavor bits clinging to the bottom.
- Pour beef stock into the pot, reintroduce the seared meat, and add bouquet garni. Bring liquid to a gentle, rolling simmer.
- Cover the Dutch oven and transfer to a preheated 325°F oven, allowing the stew to braise for approximately 2.5 hours. Periodically stir and check liquid levels.
- While stew develops, quickly sauté quartered mushrooms in rich butter until golden and slightly crisp around edges.
- During the final 30 minutes of cooking, fold mushrooms into the stew, allowing them to integrate and absorb surrounding flavors.
- Taste and fine-tune seasoning with additional salt and pepper as needed. Serve piping hot alongside crusty artisan bread or creamy mashed potatoes.
Notes
- Marinate beef in a robust, full-bodied red wine like Burgundy for deeper, richer flavor complexity.
- Pat beef extremely dry before searing to achieve a perfect golden-brown crust that locks in delicious juices.
- Choose fatty, well-marbled beef cuts like chuck or brisket for meltingly tender results that break down beautifully during slow cooking.
- Enhance umami depth by adding a small amount of anchovy paste or pancetta during the vegetable sautéing stage for a subtle, luxurious undertone.
- Prep Time: 12 hours 30 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg