Description
French Beef Bourguignon is a classic French stew featuring tender beef chuck slow-braised in a rich Burgundy wine sauce with aromatic vegetables, mushrooms, and pearl onions. This hearty dish is perfect for a comforting meal, showcasing deep flavors developed through slow oven braising.
Ingredients
Scale
Beef and Main Ingredients
- 3 1/2 lbs beef chuck, cut into 2″ pieces
- 4 tablespoons unsalted butter, divided
- 1 yellow onion, chopped
- 3 large carrots, peeled and chopped
- 5 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 2 cups Burgundy wine or other bold red wine
- 2 cups beef stock
- 1 tablespoon Better than Bouillon beef bouillon
- 2 sprigs fresh thyme
- 2 bay leaves
- 10 oz frozen pearl onions, defrosted and drained
- 16 oz cremini mushrooms, quartered
- Kosher salt and freshly cracked pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for slow braising your stew.
- Sear the Beef: Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Season the beef pieces generously with kosher salt and freshly cracked pepper, then sear them on all sides until browned. Remove the beef from the pot and set aside.
- Sauté Vegetables: Add the remaining 2 tablespoons of butter to the pot. Sauté the chopped onion and carrots until softened, approximately 5 minutes. Add minced garlic and tomato paste, cooking until the tomato paste darkens and develops flavor.
- Make the Roux and Deglaze: Stir in the flour and cook for 1 minute to form a roux. Gradually pour in the Burgundy wine, beef stock, and the beef bouillon paste while scraping the bottom of the pot to deglaze and incorporate browned bits.
- Braise the Beef: Return the seared beef pieces to the pot. Add the thyme sprigs and bay leaves. Cover the Dutch oven with a lid and place it in the preheated oven. Braise the mixture for 2 1/2 hours, allowing the beef to become tender and the flavors to meld.
- Sauté Mushrooms and Pearl Onions: Meanwhile, in a skillet, sauté the quartered cremini mushrooms in remaining butter until browned. Add the defrosted pearl onions and cook until they are caramelized and golden.
- Combine and Finish Baking: After the 2 1/2 hour braise, add the sautéed mushrooms and onions to the stew. Return the Dutch oven uncovered to the oven and bake for an additional 45-60 minutes, or until the beef is fork-tender and the sauce is beautifully reduced.
Notes
- Use Burgundy or a similarly bold red wine for authentic flavor; avoid cooking wines.
- Defrost frozen pearl onions thoroughly and drain before sautéing to prevent excess moisture.
- For richer flavor, allow the stew to rest for a few hours or overnight in the refrigerator before reheating and serving.
- If fresh thyme is unavailable, dried thyme (1 teaspoon) can be substituted.
- Serve with crusty French bread, mashed potatoes, or buttered noodles for a complete meal.
