Description
This classic French beef stew with red wine (Boeuf Bourguignon) is rich, comforting, and deeply flavorful — perfect for cold nights and slow dinners.
Ingredients
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2½ lbs beef chuck roast, cubed
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2 tbsp olive oil
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Salt & pepper
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1 onion, diced
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2 ribs celery, diced
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3 carrots, sliced
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3–4 garlic cloves, minced
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2 tbsp tomato paste
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2 cups dry red wine
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2½ cups beef broth
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2 sprigs thyme
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1 sprig rosemary
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1 bay leaf
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1½ cups mushrooms (sliced)
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1 cup pearl onions (optional)
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1 tbsp flour or cornstarch (optional)
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Fresh parsley, for garnish
Instructions
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Pat beef dry, season, and brown in batches. Set aside.
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Sauté onion, celery, and carrots. Add garlic and tomato paste.
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Deglaze with wine and simmer for 5 minutes.
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Return beef, add broth, herbs, and bring to simmer.
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Cover and cook on low for 2½–3 hours until tender.
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Add mushrooms/onions in the last 30 mins. Thicken if desired.
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Taste, garnish with parsley, and serve hot.
Notes
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Make ahead for best flavor
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Serve with mashed potatoes or bread
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Freezes well up to 3 months
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner, Main
- Cuisine: French Classic
Nutrition
- Calories: ~475 per serving