Description
This Beef Bourguignon is a perfect blend of tender beef, aromatic onions, and flavorful red wine. Ideal for special occasions or a cozy meal, it’s a comforting classic that showcases delicious homemade cooking at its finest.
Ingredients
Scale
- 2 lb boneless beef shoulder or chuck
- Kosher salt
- Freshly ground black pepper
- 1/4 cup olive oil
- 4 medium onions (halved and thinly sliced)
- 2 tablespoons all-purpose flour
- 1 cup red burgundy wine (such as pinot noir)
- 6 medium carrots (peeled and cut into 1-inch pieces)
- 1 clove garlic
- 1 bouquet garni (thyme, bay leaf, parsley)
- 2.5–3 cups water
- 2 tablespoons demi-glace (optional but recommended)
- Fresh flat-leaf parsley (chopped, for garnish)
Instructions
- Pat and season the beef with salt and pepper.
- Sear the beef in a Dutch oven until browned on all sides, about 3-4 minutes per side.
- Cook the onions in the same pot until softened and golden, approximately 10 minutes.
- Add flour to the onions and stir for 4-5 minutes to thicken.
- Pour in red wine and scrape browned bits from the pot.
- Return beef and juices to the pot, then add carrots, garlic, and bouquet garni with water.
- Bring to a boil, reduce heat, and let cook uncovered for 2-2.5 hours until the meat is tender.
- Check periodically, stir, and add water if the stew thickens too much.
- Once cooked, remove bouquet garni, season to taste, and serve garnished with parsley.
Notes
Searing the beef well is crucial for flavor development.
Simmering slowly allows flavors to meld and the meat to tenderize.
Adjust water as needed to maintain desired stew consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg