Description
Hearty beef bourguignon showcases French culinary mastery with tender meat braised in rich red wine sauce. Robust flavors and tender beef promise a memorable dining experience you’ll savor with each delicious bite.
Ingredients
Scale
Protein:
- 2 pounds (907 grams) beef chuck, cut into 2-inch cubes
Vegetables:
- 2 medium onions, diced
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 pound (454 grams) baby potatoes, halved
Liquids and Seasonings:
- 3 tablespoons olive oil
- 3 tablespoons tomato paste
- 2 cups beef stock
- 1 cup grape juice or pomegranate juice
- 1 cup water
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat a Dutch oven to medium heat and warm olive oil until shimmering.
- Carefully brown seasoned beef cubes in batches, creating a deep golden crust on all surfaces. Transfer seared meat to a separate plate.
- Using the same pot, sauté chopped onions, carrots, and celery until they become translucent and slightly softened, approximately 4-5 minutes.
- Introduce minced garlic and tomato paste, stirring vigorously to release aromatic flavors and prevent burning.
- Reintroduce the seared beef to the vegetable mixture, creating layers of flavor.
- Pour beef stock, grape juice, and water into the pot, ensuring all ingredients are submerged. Incorporate bay leaves and thyme for enhanced depth.
- Bring liquid to a robust boil, then immediately reduce to a gentle simmer. Cover and let the stew develop rich flavors for 1.5-2 hours at low temperature, occasionally stirring to prevent sticking.
- Add baby potatoes during the final 30 minutes of cooking, allowing them to become tender and absorb the surrounding sauce.
- Remove bay leaves and assess seasoning, adjusting salt and pepper as needed. Sprinkle fresh parsley for a vibrant finishing touch before serving.
Notes
- Ensure beef is patted dry before searing to achieve a perfect golden-brown crust and develop rich, deep flavors.
- Choose chuck roast or beef brisket for maximum tenderness and succulent meat that falls apart easily.
- Use a heavy-bottomed Dutch oven to distribute heat evenly and prevent burning during the long, slow cooking process.
- For a lighter version, swap beef stock with low-sodium chicken broth and reduce the cooking oil by half.
- Create a gluten-free variation by using cornstarch instead of traditional flour for thickening and checking stock ingredients.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 416 kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 115 mg