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Beef Bourguignon Recipe | Kitchen & Food

David Venable

This classic dish is as impressive as it is satisfying, making it a great choice for when you have guests visiting.

Prep Time: 20 minutes

Serves: 4–6 Servings

Ingredients

  • 2 lbs stew meat (or a 2-lb chuck roast cut into large chunks), patted dry with a paper towel
  • 2-1/2 Tbsp flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2–3 Tbsp oil
  • 1-1/2 cups large-diced carrot
  • 1-1/2 cups large-diced celery
  • 2 cups frozen pearl onions, thawed and drained
  • 4 cups cremini mushrooms, halved or quartered
  • 3 tsp chopped fresh thyme
  • 1 Tbsp minced garlic
  • 3 Tbsp tomato paste
  • 1 (750-ml) bottle red wine, such as cabernet or zinfandel
  • 1-1/2 cups beef broth
  • 1 Tbsp soy sauce
  • Mashed potatoes or egg noodles, for serving

Preparation

In a large mixing bowl, toss together the stew meat, flour, salt, and pepper.

Heat the oil in a Dutch oven over medium-high heat. Working in batches, brown the meat on all sides, being careful to avoid overcrowding. Remove the meat from the Dutch oven and set aside.

Add the carrot, celery, pearl onions, and mushrooms to the Dutch oven. Cook over medium-high heat for 3–5 minutes, stirring occasionally. Stir in the thyme and garlic and cook one minute longer. Next, add the tomato paste and cook for 2–3 minutes, until the vegetables turn a rich, dark red. Deglaze the Dutch oven with the red wine, stirring to scrape any bits off the bottom of the pan, then bring to a boil and cook for 2–3 minutes. Carefully return the beef back to the Dutch oven, and add the beef broth and soy sauce. Cover and cook on low for about 2 hours, until the meat is fork tender.

Serve over the mashed potatoes or egg noodles.

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