Description
Beef Bourguignon is a timeless French stew that combines tender beef, hearty vegetables, and a rich, savory sauce for the ultimate comfort meal.
Ingredients
Scale
- 2 pounds (900g) beef chuck, cut into large cubes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced into thick rounds
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 2 cups (475ml) beef stock
- 2 cups water
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 bay leaf
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 2 cups mushrooms, sliced
- 10 pearl onions, peeled
Instructions
- Heat olive oil in a large Dutch oven. Sear beef cubes in batches until browned on all sides. Remove and set aside.
- Add chopped onions to the same pot and cook until golden. Add garlic and sauté for 1 minute.
- Stir in carrots and cook for 2–3 minutes, then add tomato paste and cook for 1 more minute.
- Sprinkle flour over vegetables, stir, then slowly pour in beef stock and water while mixing to avoid lumps. Return beef to pot.
- Add thyme, bay leaf, salt, and pepper. Cover and simmer on low for 2½–3 hours until beef is tender and sauce thickens.
- In a skillet, heat olive oil, sauté mushrooms until golden, then add pearl onions and cook until soft. Set aside.
- Stir mushrooms and onions into the stew. Simmer 10 more minutes, remove bay leaf, and serve warm.
Notes
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 90mg