Beef Bourguignon

5 from 1 vote

A rich, cozy beef bourguignon made with an overnight wine marinade and a reduced sauce that turns silky and full of depth. Tender beef, plump vegetables, and a simple one-pot method.

Prep Time30

Cook Time3

Total Time3 30

Course: Main

Cuisine: French

Freezer friendly: 3 Months

Shelf life: 4 Days

Servings:

Author: Samira

Equipment

Cast Iron Dutch Oven Pot

Ingredients

2.2 pounds boneless beef chuck cut into large chunks (about 1½ to 2 inches)
4 cups dry red wine for marinating
20 pearl onions peeled
3 carrots medium, cut into chunky pieces
3 cloves garlic
8 sprigs fresh thyme
2 bay leaves dried
1 teaspoon salt
3/4 teaspoon black pepper
4 tablespoons olive oil (or neutral oil)
9 oz button mushrooms or cremini mushrooms, quartered
3 tablespoons unsalted butter
3 tablespoons tomato paste
1/2 cup all-purpose flour
4 cups beef stock low sodium
2 tablespoons fresh parsley chopped, for garnish

US Customary - Metric

Instructions

Combine beef, wine, pearl onions, carrots, garlic, thyme, and bay leaves in a nonreactive container. Cover and refrigerate 12 to 24 hours.
Strain the marinade. Reserve the wine. Transfer the beef to paper towels and pat very dry. Reserve the vegetables and herbs separately. Season the beef lightly with salt and pepper.
Heat a 6 to 7 quart Dutch oven over medium-high. Add 2 tablespoons olive oil and sear the beef in batches until deeply browned. Add more oil as needed. Transfer the browned beef to a plate.
Add the mushrooms to the empty pot with no oil. Cook, stirring occasionally, until they release their liquid and take on light color. Transfer to a bowl.
Pat the marinated pearl onions dry. Add 2 tablespoons olive oil to the pot and sauté the onions until lightly golden. Stir in the marinated garlic cloves for a further 1 minute. until fragrant. Transfer to the bowl with the mushrooms.
Pour the reserved wine into a small saucepan. Bring to a boil, skim any foam, and reduce by about half until the aroma is mellow and the wine looks slightly syrupy at the edges.
Melt the butter in the Dutch oven over medium heat. Add the marinated carrots with the thyme and bay leaves and cook 2 to 3 minutes. Stir in the tomato paste for 1 minute. Sprinkle the flour over and stir 1 to 2 minutes until it looks like damp sand.
Slowly pour in 4 cups beef stock while stirring to make a smooth base. Add the reduced wine and stir until glossy. Return the browned beef and any juices to the pot. Add more stock only if needed so the meat is just covered.
Bring to a gentle simmer, cover, and cook until the beef is very tender, 2½ to 3 hours on low or in a 325°F oven.
In the last 20 to 30 minutes of cooking, stir in the sautéed mushrooms, pearl onions, and the garlic cloves. Simmer until the vegetables are plump and the sauce lightly coats a spoon.
Discard thyme stems and bay leaves. Taste and adjust seasoning. Rest 10 minutes. Garnish with chopped parsley and serve.

Notes

Check the blog post for tips and serving suggestions!

Nutrition