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Beef Bourguignon

Savory Beef Bourguignon: A Cozy French Delight Made Easy

This Easy Beef Bourguignon recipe is a comforting French beef stew featuring tender chuck roast and rich red wine flavor.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 3 pounds Chuck Roast Substitute with any stewing beef if needed.
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper Adjust to taste.
  • 2 tablespoons Olive Oil Feel free to use another cooking oil if desired.
  • 1 cup Pearl Onions Chopped onions can be used in a pinch.
  • 2 medium Carrots Peel and chop for even cooking.
  • 4 cloves Garlic Mince for the best infusion.
  • 8 ounces Mushrooms Halved for uniform cooking.
  • 1 tablespoon Tomato Paste Essential for rich flavor.
  • 2 cups Red Wine (Burgundy or Pinot Noir) Opt for quality you'd enjoy drinking.
  • 2 cups Beef Broth Low-sodium is a great option.
  • 2 pieces Bay Leaves Remove before serving.
  • 1 teaspoon Dried Thyme Replace with fresh thyme if available.
  • 1 tablespoon Flour or Cornstarch Optional, for thickening.
  • 2 tablespoons Fresh Parsley For garnish.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Season the chuck roast generously with salt and black pepper, then let it sit while preparing the Dutch oven.
  2. Heat olive oil in a Dutch oven over medium-high heat. Sear the beef in batches for about 3-4 minutes on each side until browned.
  3. In the same pot, sauté pearl onions, minced garlic, and chopped carrots for 5-6 minutes until softened.
  4. Add halved mushrooms and cook for an additional 4-5 minutes until browned.
  5. Stir in tomato paste and cook for 1 minute, scraping the bottom to deglaze.
  6. Pour in red wine and simmer for 2 minutes, scraping any browned bits from the pot.
  7. Return the seared beef to the pot with beef broth, bay leaves, and dried thyme. Stir to combine.
  8. Cover and simmer on low heat for 2.5 to 3 hours until the beef is tender.
  9. If desired, mix flour/cornstarch with water and stir into the pot to thicken the sauce for an additional 5-10 minutes.
  10. Remove bay leaves and garnish with fresh parsley before serving with sides.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 700IUVitamin C: 10mgCalcium: 50mgIron: 4mg

Notes

This dish tastes even better the next day as the flavors deepen. Serve with creamy mashed potatoes, egg noodles, or crusty bread.

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