Description
Classic French Beef Bourguignon is a rich, slow-cooked beef stew braised in a savory mixture of beef broth, tomato paste, and aromatic herbs. Featuring tender chunks of beef chuck roast, pearl onions, mushrooms, carrots, and a flavorful blend of thyme and bay leaves, this comforting dish is perfect for hearty family meals and can be served with crusty bread or mashed potatoes.
Ingredients
Scale
Beef and Seasoning
- 2-3 pounds beef chuck roast, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
Vegetables and Aromatics
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 4 medium carrots, sliced into rounds
- 1 cup pearl onions, peeled
- 2 cups mushrooms, quartered
- Fresh parsley, chopped (for garnish), to taste
Liquids and Seasonings
- 2 tablespoons vegetable oil
- 2 cups beef broth
- 2 tablespoons fresh thyme leaves or 1 tablespoon dried thyme
- 2 bay leaves
- 1 tablespoon tomato paste
- 2 tablespoons flour
Instructions
- Prepare the Beef: Pat the beef cubes dry with paper towels, then season generously with salt and freshly ground black pepper to enhance flavor and promote browning.
- Brown the Beef: In a large pot, heat the vegetable oil over medium-high heat. Brown the beef cubes on all sides, approximately 4-5 minutes per batch, to develop a deep, savory crust. Remove and set aside.
- Sauté Onions: In the same pot, add the chopped onions and sauté for about 5 minutes until soft and translucent. Scrape up any browned bits from the bottom to incorporate flavor into the base.
- Add Garlic and Carrots: Stir in the minced garlic and sliced carrots, cooking for 2-3 minutes until fragrant, which builds depth and aroma.
- Coat Beef with Flour: Return the browned beef to the pot and sprinkle with flour. Mix well to evenly coat the meat, which will help thicken the stew later.
- Add Tomato Paste: Stir in the tomato paste thoroughly to distribute its rich color and deepen the overall flavor.
- Add Broth and Aromatics: Pour in the beef broth and bring the mixture to a simmer. Add pearl onions, quartered mushrooms, thyme leaves, and bay leaves to infuse additional complexity and earthiness.
- Braise the Stew: Cover the pot and reduce the heat to low. Let it cook gently for 2-3 hours until the beef is extremely tender and the flavors meld beautifully.
- Final Seasoning: Taste the stew and adjust seasoning with salt and pepper as needed. Remove the bay leaves before serving to avoid bitterness.
- Serve: Serve the Beef Bourguignon hot, garnished with freshly chopped parsley. This dish pairs wonderfully with crusty bread or creamy mashed potatoes for a fulfilling meal.
Notes
- For best results, use beef chuck roast as it becomes tender during slow cooking.
- Peeling pearl onions can be made easier by blanching them in boiling water for 1 minute, then shocking in ice water.
- Make sure to brown the beef in batches to avoid overcrowding the pan, which prevents proper browning.
- Stewing time may vary depending on the cut and size of beef cubes; cook until meat is fork-tender.
- Leftovers taste even better the next day as flavors further develop.
- This stew can be prepared a day ahead and reheated gently on the stove.
