Beef Bourguignon

• 2 pounds beef chuck, cut into 2-inch cubes
• Salt and freshly ground pepper, to taste
• 1/4 cup all-purpose flour
• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 cup red wine
• 2 cups beef broth
• 2 teaspoons tomato paste
• 3 carrots, peeled and sliced
• 8 ounces mushrooms, quartered
• 2 bay leaves
• 1 teaspoon dried thyme

Steps

1. 1 Pat beef dry, season with salt and pepper, and toss with flour.
2. 2 Heat oil in a large pot over medium-high heat. Brown beef in batches, remove, and set aside.
3. 3 In the same pot, sauté onion and garlic until soft.
4. 4 Deglaze with red wine, scraping up browned bits. Add broth and tomato paste.
5. 5 Return beef to pot along with carrots, mushrooms, bay leaves, and thyme.
6. 6 Bring to a simmer, cover, and cook for 3 hours, or until beef is tender and reaches an internal temperature of 165°F.
7. 7 Remove bay leaves before serving.

Nutrition

Tips

• For deeper flavor, marinate the beef in red wine for a few hours before cooking.
• If short on time, use a pressure cooker to cut down cook time to about 45 minutes.
• Substitute beef broth with beef stock for richer flavor.
• Add pearl onions or potatoes in the last hour of cooking for extra heartiness.

Storage

Store in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months. Reheat gently on the stovetop.

Serving Suggestions

• Serve with crusty bread to soak up every last bit of sauce.
• Pair with buttered egg noodles or mashed potatoes.
• Add a fresh green salad for a complete meal.
• A glass of red wine complements this dish beautifully.

FAQ