Description
Traditional French Stew, or Boeuf Bourguignon, is a hearty, flavorful dish made with tender beef, earthy mushrooms, and a rich red wine sauce. Slowly braised to perfection, this classic French recipe offers deep, savory flavors and melt-in-your-mouth beef, making it an ideal choice for a cozy dinner or a special occasion.
Ingredients
- 2 lbs beef chuck roast or stew meat, cut into 1–2 inch cubes
- 2 tbsp olive oil (for browning)
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced (preferably cremini or button)
- 2 cups red wine (Burgundy or Pinot Noir works best)
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 bay leaves
- Salt and pepper to taste
- 1/4 cup all-purpose flour (for coating the beef)
- 2 tbsp butter (for sautéing mushrooms)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Beef: Pat the beef cubes dry with paper towels. Season with salt and pepper, then lightly dust with flour.
- Brown the Beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, making sure to brown all sides. Remove the beef and set it aside.
- Sauté Vegetables: Add the onions and carrots to the pot. Cook for 5-6 minutes, until softened and slightly browned. Add garlic and cook for 1-2 minutes until fragrant.
- Deglaze the Pot: Stir in tomato paste and cook for 1 minute. Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Simmer for 5 minutes to reduce slightly.
- Add Beef and Broth: Return the browned beef to the pot, along with any juices. Add beef broth, thyme, bay leaves, and salt and pepper to taste. Stir to combine.
- Slow Cook: Bring the stew to a simmer, cover the pot, and reduce heat to low. Let it cook for 2-3 hours, or until the beef is tender and shreds easily.
- Cook the Mushrooms: In a separate skillet, melt butter over medium heat. Add the mushrooms and sauté for 5-7 minutes until golden and tender. Set aside.
- Combine and Finish: Once the beef is tender, remove the bay leaves. Stir in the sautéed mushrooms and cook for an additional 5-10 minutes to meld the flavors.
- Serve: Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread, mashed potatoes, or over egg noodles.
Notes
- Variations:
- Add more vegetables like parsnips, pearl onions, or potatoes for added flavor and texture.
- For extra depth of flavor, consider adding a splash of cognac or brandy at the end of cooking.
- If you don’t have Burgundy wine, use any dry red wine such as Pinot Noir or Cabernet Sauvignon.
- Storage/Reheating:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop.
