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Beef Bourguignon
Created by: Howcan Team
Ingredients
- 3 pounds of beef chuck, cut into 2-inch cubes
- 1/4 cup of all-purpose flour
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 tablespoons of olive oil
- 4 cloves of garlic, minced
- 1 onion, chopped
- 2 cups of red wine
- 2 cups of beef broth
- 2 tablespoons of tomato paste
- 1 teaspoon of dried thyme
- 4 carrots, sliced
- 1 pound of small potatoes
- 1/2 pound of pearl onions
- 1/2 pound of mushrooms, sliced
- 2 tablespoons of butter
- 2 tablespoons of chopped fresh parsley
Instructions
- Preheat the oven to 325 degrees F.
- In a large bowl, combine 1/4 cup of flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Dredge the beef cubes in the flour mixture, shaking off any excess.
- In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
- Brown the beef cubes in batches, adding more oil as needed. Remove the browned beef and set aside.
- Add the remaining 2 tablespoons of olive oil to the Dutch oven and sauté the garlic and chopped onion until softened.
- Return the beef to the pot and add 2 cups of red wine, 2 cups of beef broth, 2 tablespoons of tomato paste, and 1 teaspoon of dried thyme. Bring to a simmer.
- Cover the Dutch oven and transfer to the preheated oven. Cook for 2 hours.
- Add the sliced carrots, potatoes, pearl onions, and mushrooms to the pot. Cover and cook for an additional 1 hour, or until the beef and vegetables are tender.
- In a small skillet, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and sauté until golden brown.
- Serve the beef bourguignon hot, garnished with the sautéed mushrooms and chopped fresh parsley.
Beef bourguignon, a classic French dish, originated in the Burgundy region. This hearty stew features tender beef braised in red wine, flavored with onions, carrots, and herbs. The dish gained popularity in the 20th century, thanks to renowned chef Julia Child, who introduced it to American audiences. Today, it's a staple in French cuisine and can be found in bistros and fine dining restaurants worldwide. The key to a perfect beef bourguignon lies in using quality ingredients, especially the wine and beef. For an alternative method, some chefs recommend marinating the beef in wine before cooking for an extra depth of flavor. For an authentic experience, visit Burgundy for the best beef bourguignon.
210 min
6
450 calories
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