Description
This classic French beef bourguignon is slow-braised in Burgundy wine with pearl onions, mushrooms, and herbs for a rich, comforting stew.
Ingredients
2 pounds beef stew meat (such as chuck roast), cut into cubes
¼ cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon coarse ground black pepper
4 tablespoons unsalted butter, divided
12 ounces frozen pearl onions
2 carrots, sliced into 2-inch pieces
2 cloves garlic, minced
2 cups Burgundy red wine (or other dry red wine)
1 bay leaf
1 teaspoon fresh thyme leaves
8 ounces brown mushrooms, quartered
Instructions
Preheat oven to 325°F (163°C).
Toss beef with flour, salt, and pepper until evenly coated.
In a Dutch oven, melt 2 tablespoons of butter over medium-high heat. Brown beef in batches, then set aside.
In the same pot, melt remaining butter and sauté pearl onions and carrots until slightly softened.
Add minced garlic; cook for 1 minute until fragrant.
Return beef to the pot. Pour in Burgundy wine, and add bay leaf and thyme.
Bring to a simmer, then cover and transfer to the oven.
Cook for 2½ to 3 hours, or until beef is fork-tender.
Add mushrooms during the last 30 minutes of cooking.
Remove bay leaf, adjust seasoning, and serve warm.
Notes
For extra flavor, add a few strips of sautéed bacon at the beginning.
A splash of brandy or cognac enhances the wine’s richness.
To thicken the sauce, stir in a tablespoon of flour mixed with butter during the last 15 minutes.
Pairs well with mashed potatoes, buttered noodles, or crusty French bread.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braised / Oven-Baked
- Cuisine: French
