Get ready to create the ultimate comfort food, a dish that fills your home with the most incredible, savory aroma. Picture this: fall-apart tender chunks of beef and earthy mushrooms swimming in a silky, complex, and deeply flavorful red wine gravy. This classic Beef Bourguignon is simmered low and slow, allowing the flavors to meld into something truly magical. It’s the perfect meal for a chilly day, a special Sunday dinner, or any time you want to wrap yourself in a warm, delicious hug.
Prep Time: 25 mins
Total Time: 3 hrs (includes simmering time)
Servings: 4-6
Ingredients:
- 2 1/2 lbs beef chuck roast cut into 1 1/2-inch cubes
- 1 tsp sea salt
- 1/2 tsp black pepper
- 4 oz thick-cut bacon diced
- 1 large yellow onion chopped
- 2 medium carrots peeled and chopped
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 tbsp tomato paste
- 1 (750 ml) bottle dry red wine (like Pinot Noir or Burgundy)
- 2-3 cups low-sodium beef broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 lb cremini mushrooms halved or quartered if large
- 2 tbsp unsalted butter
- Fresh oregano or parsley, for garnish
Instructions:
- Prepare and Sear the Beef: Pat the beef cubes dry with paper towels and season them all over with salt and pepper. In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crisp. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot. Working in batches, add the beef to the hot fat and sear on all sides until deeply browned. Do not overcrowd the pan. Transfer the seared beef to a plate.
- Sauté the Aromatics: Add the chopped onion and carrots to the same pot. Cook for 5-7 minutes, until softened. Add the minced garlic and cook for one minute more until fragrant.
- Build the Sauce Base: Stir in the tomato paste and cook for one minute. Sprinkle the flour over the vegetables and cook, stirring constantly, for another minute to cook off the raw flour taste.
- Deglaze and Simmer: Slowly pour in the red wine, scraping up all the delicious browned bits (the fond) from the bottom of the pot. Bring the mixture to a simmer and let it cook for 5 minutes, allowing the wine to reduce slightly.
- Slow Cook the Stew: Return the seared beef and any accumulated juices to the pot. Add enough beef broth to almost cover the meat, then add the bay leaves and thyme sprigs. Bring to a simmer, then reduce the heat to low, cover, and let it gently simmer for at least 2-2.5 hours, or until the beef is fork-tender.
- Cook the Mushrooms: About 20 minutes before the stew is done, melt the butter in a separate skillet over medium-high heat. Add the mushrooms and cook until they are nicely browned and have released their liquid.
- Combine and Finish: Stir the cooked mushrooms and the crispy bacon bits into the stew. Let it simmer for another 15-20 minutes, uncovered, to allow the sauce to thicken slightly. Remove the bay leaves and thyme sprigs before serving.
- Serve and Enjoy: Ladle the rich, hot stew into bowls. Garnish with fresh oregano or parsley. This dish is incredible served with crusty bread, creamy mashed potatoes, or wide egg noodles.
Recipe Notes:
- The Best Beef for Stew: Beef chuck is the perfect cut for this recipe. Its marbling and connective tissue break down during the long, slow cooking process, resulting in incredibly tender, flavorful meat.
- Choosing Your Wine: Use a dry red wine that you would enjoy drinking, like a Pinot Noir, Merlot, or Burgundy. The quality of the wine will directly impact the flavor of your stew.
- Searing is Essential: Do not skip the searing step! This process creates the Maillard reaction, which builds the deep, savory flavor foundation for the entire dish.
- Oven Method: For even, consistent heat, you can cook this stew in the oven. After step 5, cover the pot and place it in a preheated 325°F (160°C) oven for 2.5-3 hours.
- Even Better the Next Day: This stew is a fantastic make-ahead meal. The flavors deepen and become even more complex overnight. Reheat gently on the stovetop.
There you have it – a masterpiece of comfort cooking that is rich, satisfying, and worth every minute of simmering. This Beef Bourguignon is more than just a meal; it’s an experience. We hope you enjoy the process and the delicious results!
Estimated Nutritional Information (per serving)
Calories: 750; Protein: 55g; Carbohydrates: 20g; Fat: 45g; Fiber: 4g; Sugar: 8g; Sodium: 950mg
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
