Classic Beef Bourguignon (Simplified Version)
A simplified yet flavorful take on the classic French beef stew, perfect for a hearty dinner. Tender beef is braised in red wine with mushrooms and pearl onions, creating a rich and comforting dish.
Ingredients
- •1.5 lbs beef stew meat, cut into 1-inch cubes
- •2 tbsp olive oil
- •1 large onion, chopped
- •2 cloves garlic, minced
- •2 carrots, peeled and sliced
- •8 oz cremini mushrooms, quartered
- •1 cup dry red wine (such as Pinot Noir or Merlot)
- •2 cups beef broth
- •1 tbsp tomato paste
- •1 tsp dried thyme
- •1 bay leaf
- •1 cup frozen pearl onions, thawed
- •2 tbsp all-purpose flour
- •Salt and black pepper to taste
- •Fresh parsley, chopped, for garnish (optional)
Dietary Info
Instructions
- 1
Pat the beef stew meat dry with paper towels and season generously with salt and pepper.
- 2
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, about 3-4 minutes per side, until well-sealed. Remove the beef and set aside.
- 3
Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion and carrots, cooking until softened, about 5-7 minutes. Stir in the minced garlic and quartered mushrooms, cooking for another 3-4 minutes until the mushrooms begin to soften.
- 4
Stir in the tomato paste and flour, cooking for 1 minute. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2 minutes. Stir in the beef broth, dried thyme, and bay leaf. Return the browned beef to the pot.
- 5
Bring the stew to a gentle simmer, then reduce the heat to low, cover, and cook for 30 minutes, or until the beef is tender. Stir in the thawed pearl onions and cook for an additional 5 minutes, or until heated through. Remove the bay leaf before serving. Garnish with fresh parsley if desired.
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