Description
Rich beef bourguignon from France celebrates classic comfort with tender meat braised in red wine. Hearty ingredients and slow cooking create a soul-warming dish you’ll savor with deep satisfaction.
Ingredients
Scale
Meat:
- 2 pounds (907 grams) beef chuck, cut into 2-inch cubes
Vegetables:
- 2 carrots, peeled and sliced
- 1 large onion, diced
- 3 cloves garlic, minced
- 8 ounces (226 grams) button mushrooms, sliced
Liquids and Seasonings:
- 3 tablespoons olive oil
- 2 cups beef broth
- 1 cup grape or pomegranate juice
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
Instructions
- Elevate a large pot to medium-high heat, introducing olive oil to create a sizzling environment for meat caramelization. Meticulously sear beef cubes until each surface develops a rich, golden-brown crust, then transfer to a holding plate.
- Within the same pot, introduce additional olive oil and gently sweat carrots and onions until they soften and release their aromatic essence, approximately 5 minutes. Incorporate minced garlic and allow it to bloom for another minute.
- Integrate tomato paste, creating a deep flavor foundation. Deglaze the pot using grape or pomegranate juice, carefully scraping accumulated browned fragments from the bottom to capture maximum flavor complexity.
- Reintroduce seared beef to the pot, then cascade beef broth over the ingredients. Nestle bay leaf and thyme into the liquid, seasoning generously with salt and pepper for balanced taste profile.
- Seal the pot with a tight-fitting lid, reducing heat to a gentle simmer. Allow the stew to slowly transform for 1.5 hours, periodically stirring to ensure even cooking and prevent scorching.
- Simultaneously, in a separate skillet, develop golden-brown mushrooms through careful sautéing. During the final 30 minutes of cooking, fold these caramelized mushrooms into the stew.
- Conclude preparation by extracting the bay leaf, fine-tuning seasoning to personal preference, and garnishing with freshly chopped parsley for a vibrant finishing touch.
Notes
- Enhance the beef’s flavor by patting it dry before searing to achieve a perfect golden-brown crust that locks in delicious juices.
- Experiment with different red wines like Burgundy or Cabernet Sauvignon instead of grape juice for a more traditional and rich depth of flavor.
- Consider using a Dutch oven or heavy-bottomed pot to ensure even heat distribution and prevent burning during the long, slow cooking process.
- Make this dish gluten-free by substituting regular flour with cornstarch or almond flour when thickening the sauce, and ensure all other ingredients are gluten-free certified.
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg