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Classic Beef Bourguignon Recipe (French Stew)

Classic Beef Bourguignon

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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 6

Ingredients
  

  • 3 lbs Beef chuck roast cut into 2-inch chunks
  • 1 tbsp Olive oil for searing
  • 1 large Yellow onion chopped
  • 4 cloves Garlic minced
  • 2 tbsp Tomato paste
  • 2 tbsp All-purpose flour
  • 2 cups Dry red wine Pinot Noir or Burgundy preferred
  • 2 cups Beef broth low sodium
  • 4 large Carrots peeled and sliced
  • 1 lb Baby potatoes halved
  • 1 lb Pearl onions peeled
  • 8 oz Cremini mushrooms quartered
  • 1 tbsp Fresh thyme chopped
  • 1 tsp Salt to taste
  • 1/2 tsp Black pepper to taste

Instructions
 

  • Pat the beef chunks dry with paper towels and season generously with salt and pepper. Heating the olive oil in a large Dutch oven over medium-high heat, sear the beef in batches until deeply browned on all sides, then transfer to a plate.
  • Lower the heat to medium. Add the chopped yellow onion to the pot and sauté for 5 minutes until softened. Stir in the minced garlic and tomato paste, cooking for 1 additional minute.
  • Sprinkle the flour over the onion mixture, stirring continuously for 1 minute. Pour in the dry red wine, scraping up any browned bits from the bottom of the pot to deglaze.
  • Return the browned beef and any accumulated juices to the pot. Pour in the beef broth and add the fresh thyme. Bring the mixture to a gentle simmer.
  • Cover the Dutch oven, reduce the heat to low, and let it simmer gently for 1.5 hours, stirring occasionally.
  • Stir in the sliced carrots, halved baby potatoes, peeled pearl onions, and quartered mushrooms. Cover and continue to simmer for another 1 hour, or until the beef is fork-tender and the vegetables are fully cooked.
  • Remove from heat. Skim off any excess fat from the surface, adjust the salt and pepper to taste, and serve hot in deep bowls.