Classic Beef Bourguignon Recipe
This Classic Beef Bourguignon Recipe is rich, tender, and full of flavor! Made with beef, red wine, carrots, garlic, mushrooms, and herbs.
Equipment
- Large Dutch oven or heavy pot
- Cutting board and knife
- Wooden spoon
- Measuring cups and spoons
- Mixing bowls
Ingredients
- 1 kg beef chuck cut into cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 onion chopped
- 3 carrots sliced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 2 cups red wine
- 2 cups beef broth
- 1 teaspoon thyme
- 2 bay leaves
- 200 g mushrooms sliced
- 2 tablespoons butter
- 2 tablespoons flour
Instructions
Step 1: Brown the beef
- Heat olive oil in a Dutch oven. Season beef with salt and pepper. Brown in batches until nicely seared.
Step 2: Cook vegetables
- Remove beef and add onion and carrots. Cook until softened. Add garlic and cook briefly.
Step 3: Add tomato paste
- Stir in tomato paste and cook for a minute to deepen flavor.
Step 4: Deglaze
- Pour in red wine and scrape the bottom of the pot to release browned bits.
Step 5: Add liquids and herbs
- Return beef to the pot. Add broth, thyme, and bay leaves.
Step 6: Simmer
- Cover and cook on low heat for about 2 hours until beef is tender.
Step 7: Cook mushrooms
- In a separate pan, sauté mushrooms in butter until golden.
Step 8: Thicken sauce
- Mix flour with a little butter and stir into the stew to thicken.
Step 9: Final simmer
- Add mushrooms and simmer for another 20–30 minutes.
Step 10: Serve
- Remove bay leaves and serve warm.