Easy Beef Bourguignon Recipe
Tender beef, carrots, mushrooms and onions slowly simmered in red wine and beef broth for a rich and comforting French-inspired stew.
Ingredients
- olive oil
- butter
- 1.5 lbs beef stewing cubes cut large cubes into small half-inch cubes
- 2 small yellow onions diced
- 3 shallots diced
- 3 large cloves of garlic minced
- 2 cups red wine
- 900 ml beef broth
- 1 tbsp tomato paste
- 2 tsp all-purpose flour
- 1 bay leaf
- 2 medium carrots peeled and sliced a 1/4 inch thick
- 5 sprigs of fresh thyme
- kosher salt to taste
- fresh pepper to taste
- 454 g brown cremini mushrooms (sometimes called mini bellas) - 2 small packages washed, destemmed, and quartered
Instructions
- Heat the olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the beef on all sides (a minute or two per side). Add a good pinch of kosher salt and some fresh pepper. **Don't overcrowd the pot or the beef will steam rather than brown. Transfer the browned beef to a plate and continue with the remaining beef.
- To the same pot, add an additional glug of olive oil and add the diced onions and shallots. Cook on medium-high, stirring occasionally, for 2-3 minutes. Add in minced garlic and let cook for an additional minute.
- Add the wine and deglaze the pot while scraping all the browned bits from the beef and onions into the wine. Bring the wine to a boil, sprinkle the flour over the top, and whisk thoroughly until well incorporated. Let boil for 5 minutes.
- Add the beef broth, tomato paste, three sprigs of fresh thyme, bay leaf, and carrots. Return the beef to the pot, plus a couple of pinches of kosher salt and fresh pepper. Stir all to combine. Bring the stew to a gentle simmer, then reduce the heat to low. Cover and let it simmer gently for 1½–2 hours, or until the beef is tender and easily pierced with a fork.
- 15 minutes before serving the bourguignon, add the quartered mushrooms to a very hot stove-top pan (ready with olive oil and a pat of butter). Let the mushrooms brown in place for a few minutes before stirring. Add 2 sprigs of thyme to the pan and sprinkle with salt and pepper. Cook on medium-high, stirring occasionally until the mushrooms are browned, nearly all over.
- Stir the mushrooms into the beef bourguignon. Serve with rustic bread or spoon over creamy mashed potatoes.