Description
Classic French boeuf bourguignon brings rich culinary traditions from Burgundy’s countryside to dinner tables worldwide. Tender beef braised in red wine creates a hearty, complex meal that connects home cooks with generations of French culinary mastery.
Ingredients
Scale
Protein:
- 3 pounds (1.36 kilograms) boneless beef chuck (cut into 1½-inch pieces)
Aromatic and Seasoning Ingredients:
- 2 medium yellow onions (cut into 1-inch chunks)
- 7 cloves garlic (peeled and smashed)
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1½ teaspoons sugar
- 1 bay leaf
- ½ teaspoon dried thyme
- 2 tablespoons balsamic vinegar
- 1½ tablespoons tomato paste
- ¼ cup all-purpose flour
- 3 tablespoons olive oil
Liquid and Vegetables:
- 2 cups dry red wine
- 2 cups beef broth
- 2 cups water
- 4 large carrots (peeled and cut into 1-inch chunks on a diagonal)
- 1 pound (0.45 kilograms) small white boiling potatoes (baby yukons, cut in half)
- Fresh chopped parsley (optional, for serving)
Instructions
- Prepare the kitchen environment by positioning the oven rack in the lower-middle section and heating to 325°F (163°C).
- Carefully dry the beef cuts using paper towels, then generously season with kosher salt and freshly ground black pepper.
- Create a rich foundation by heating olive oil in a large Dutch oven over medium-high heat. Brown the beef in three separate batches, ensuring each piece develops a deep golden crust, approximately 5 minutes per batch.
- Transfer the beautifully caramelized beef to a separate plate, reserving the flavorful pan drippings.
- Introduce aromatic ingredients to the same pot: sauté onions and minced garlic, deglazing with balsamic vinegar to capture all the delectable browned bits from the bottom.
- Incorporate tomato paste, stirring continuously for one minute to develop a rich, concentrated flavor profile.
- Return the seared beef to the pot, then dust with all-purpose flour, stirring carefully to ensure even coating and eliminate any raw flour taste.
- Pour in red wine, beef broth, and water, adding bay leaf, fresh thyme sprigs, and a pinch of sugar to balance the flavors. Bring the mixture to a gentle boil while scraping the pot’s bottom.
- Cover the Dutch oven and transfer to the preheated oven, allowing the stew to braise for 2 hours, which will tenderize the meat and develop deep, complex flavors.
- Carefully remove the pot from the oven and fold in chopped carrots and diced potatoes. Return to the oven for an additional hour, or until vegetables become tender and the sauce thickens.
- Remove the bay leaf and taste the stew, adjusting seasoning with salt and pepper as needed. For enhanced flavor, allow the stew to rest overnight in the refrigerator before reheating.
- Serve the stew warm, optionally garnishing with freshly chopped parsley for a vibrant touch.
Notes
- Give the stew time to develop deep, rich flavors by simmering slowly over low heat, allowing the ingredients to meld together beautifully.
- Keep an eye on liquid levels during cooking, adding more broth if the stew looks too dry to prevent burning and maintain a perfect consistency.
- Leftover stew tastes even better the next day as the flavors continue to intensify and blend overnight in the refrigerator.
- Select tough, less expensive cuts of beef like chuck or bottom round, which become wonderfully tender and flavorful when cooked low and slow.
- Chop vegetables into similar-sized pieces to ensure even cooking and a harmonious texture throughout the stew.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 460 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg