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Classic Beef Bourguignon

A warm, hearty dish of slow-cooked beef in red wine with fragrant herbs, making for the perfect comfort food that's suitable for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Beef
  • 2 lbs beef chuck, cut into 1-inch cubes
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
For the Vegetables
  • 1 medium onion, diced
  • 2 medium carrots, sliced
  • 4 cloves garlic, minced
  • 8 oz mushrooms, quartered
For the Sauce
  • 2 tablespoons flour
  • 1 bottle red wine (750ml), preferably Burgundy
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 bundle bouquet garni (thyme and bay leaf)
  • 1 tablespoon butter
  • Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Season the beef chunks with salt and pepper. In a large Dutch oven, heat the vegetable oil over medium-high heat.
  2. Add the beef in batches and brown all sides for about 5-7 minutes. Remove and set aside.
Cooking the Vegetables
  1. In the same pot, add the diced onions, sliced carrots, and minced garlic. Sauté until softened, about 5 minutes.
Building the Sauce
  1. Sprinkle flour over the cooked vegetables and stir. Cook for another minute.
  2. Slowly pour in the red wine, scraping the bottom of the pot for flavor. Add beef broth, tomato paste, and bouquet garni.
  3. Return the browned beef to the pot, bring to a boil, then lower the heat, cover, and let it simmer for about 2 hours.
Final Touches
  1. With about 30 minutes remaining, add the quartered mushrooms and sauté them in melted butter until golden brown.
  2. Remove the bouquet garni and garnish with fresh parsley before serving.

Notes

For best results, use a wine you enjoy drinking. This dish develops more flavor if allowed to simmer longer and is even better the next day. Store leftovers in an airtight container for up to 3-4 days.