Beef Bourguignon Recipe

Ingredients

• 2 pounds (900g) beef chuck, cut into 2-inch (5cm) pieces 2 pounds (900g) beef chuck, cut into 2-inch (5cm) pieces
• 1 bottle (750ml) red wine, preferably Burgundy 1 bottle (750ml) red wine, preferably Burgundy
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1/2 pound (225g) pearl onions, peeled 1/2 pound (225g) pearl onions, peeled
• 1/2 pound (225g) mushrooms, sliced 1/2 pound (225g) mushrooms, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons (30ml) tomato paste 2 tablespoons (30ml) tomato paste
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 2 tablespoons (30g) all-purpose flour 2 tablespoons (30g) all-purpose flour
• 2 bay leaves 2 bay leaves
• 1 teaspoon (5g) dried thyme 1 teaspoon (5g) dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 20g (7g saturated)
• Carbohydrates: 10g (4g sugars)
• Protein: 50g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat oven to 325°F (160°C).
2. 2.
   In a large Dutch oven, heat olive oil over medium-high heat.
3. 3.
   Season beef with salt and pepper, then add to the pot and brown on all sides.
4. 4.
   Remove beef from the pot and set aside.
5. 5.
   Add garlic, onions, and mushrooms to the pot and sauté until onions are translucent.
6. 6.
   Add tomato paste and flour to the pot and stir until combined.
7. 7.
   Add red wine, beef broth, bay leaves, and thyme to the pot and stir until combined.
8. 8.
   Return beef to the pot and bring to a simmer.
9. 9.
   Cover the pot and transfer to the oven.
10. 10.
    Cook for 2-3 hours, or until beef is tender.
11. 11.
    Remove from oven and let cool for 10 minutes before serving.

Treat your ingredients with care...

• Red wine — Use a good quality red wine, preferably Burgundy, for the best flavor.
• Pearl onions — If you can't find pearl onions, you can use regular onions cut into small pieces.
• Mushrooms — Use a mix of mushrooms for a more complex flavor.

Tips & Tricks

• Use a Dutch oven or heavy-bottomed pot for even cooking.
• Brown the beef in batches to avoid overcrowding the pot.
• Let the stew cool for 10 minutes before serving to allow the flavors to meld.

Serving advice

Serve with crusty bread or mashed potatoes.

Presentation advice

Garnish with fresh thyme or parsley.