Description
This One Pot Beef Bourguignon is a classic French stew featuring tender chunks of beef slow-simmered in red wine and beef broth with aromatic vegetables and herbs. Perfectly seared beef combined with a rich, flavorful sauce and hearty vegetables makes this comforting dish ideal for a family dinner or special occasion.
Ingredients
Scale
Meat
- 2 lbs beef chuck roast (cut into 1.5-inch chunks)
Vegetables & Aromatics
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 3 large carrots (sliced)
- 2 cups mushrooms (sliced)
Liquids & Seasonings
- 2 tablespoons olive oil
- 2 cups red wine (such as Pinot Noir or Merlot)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme (or 1 sprig fresh thyme)
- 1 bay leaf
- Salt and black pepper (to taste)
Garnish
- Fresh parsley (chopped, for garnish)
Instructions
- Prepare Ingredients: Chop the onion, slice the carrots and mushrooms, and mince the garlic to have everything ready for cooking.
- Pat the Beef Dry: Use a paper towel to pat the beef chunks dry. This ensures a better sear by removing excess moisture.
- Sear the Beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add beef chunks in batches and sear on all sides until browned. Transfer the seared beef to a plate and set aside.
- Sauté Vegetables: In the same pot, add chopped onions and cook for 3-4 minutes until softened. Add minced garlic and sauté for another minute until fragrant.
- Build the Sauce: Pour in the red wine to deglaze the pot, scraping the bottom to lift browned bits which add depth of flavor. Then add beef broth, tomato paste, thyme, and bay leaf, stirring to combine.
- Simmer the Stew: Return the seared beef to the pot along with sliced carrots and mushrooms. Season with salt and black pepper to taste. Cover the pot and reduce heat to low. Let the stew simmer gently for 1.5 to 2 hours, or until the beef is fork-tender and vegetables are cooked through.
- Garnish and Serve: Remove the bay leaf. Taste and adjust seasoning if needed. Serve the beef bourguignon warm, garnished with freshly chopped parsley.
Notes
- For best flavor, use a good quality dry red wine such as Pinot Noir or Merlot.
- Make sure to pat the beef dry before searing to achieve a good caramelized crust.
- Simmer the stew gently; high heat can toughen the meat.
- This dish tastes even better the next day as flavors meld.
- Serve with mashed potatoes, buttered noodles, or crusty bread for a complete meal.
