Description
This One Pot Beef Bourguignon recipe is a classic French stew featuring tender beef chuck slowly simmered with red wine, mushrooms, carrots, and aromatic herbs. Perfect for a comforting, hearty meal, it combines rich flavors developed through searing and slow cooking in a single pot, making preparation straightforward and cleanup minimal.
Ingredients
Scale
Beef and Seasonings
- 2 lbs beef chuck roast, cut into 1.5-inch chunks
- Salt and black pepper, to taste
- 1 teaspoon dried thyme or 1 sprig fresh thyme
- 1 bay leaf
- Fresh parsley, chopped for garnish
Vegetables
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 large carrots, sliced
- 2 cups mushrooms, sliced
Liquids and Oils
- 2 tablespoons olive oil
- 2 cups red wine (such as Pinot Noir or Merlot)
- 2 cups beef broth
- 2 tablespoons tomato paste
Instructions
- Prepare Ingredients: Chop the onion, slice the carrots and mushrooms, and mince the garlic. Pat the beef chunks dry with a paper towel to ensure a better sear during cooking.
- Sear the Beef: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef chunks in batches to avoid overcrowding and sear them on all sides until browned. Transfer the seared beef to a plate and set aside.
- Sauté Vegetables: Using the same pot, add the chopped onion and cook for 3 to 4 minutes until softened. Then add the minced garlic and cook for an additional minute until fragrant.
- Build the Sauce: Pour in the red wine to deglaze the pot, stirring and scraping up any browned bits from the bottom to enhance the sauce’s flavor. Add the beef broth, tomato paste, thyme, and bay leaf, stirring well to combine all the ingredients.
- Simmer the Stew: Return the seared beef to the pot and add the sliced carrots and mushrooms. Season with salt and black pepper to taste. Cover the pot and reduce heat to low, allowing the stew to gently simmer for 1.5 to 2 hours, or until the beef is fork-tender and the flavors have melded.
- Garnish and Serve: Once cooked, remove the bay leaf. Taste the stew and adjust seasoning if necessary. Serve the Beef Bourguignon warm, garnished with freshly chopped parsley for a burst of color and freshness.
Notes
- Searing the beef in batches prevents overcrowding, which ensures a good brown crust and enhances flavor.
- Use a full-bodied red wine like Pinot Noir or Merlot for the best authentic taste.
- Allow the stew to simmer gently on low heat—rushing this step can result in tougher meat.
- Leftovers taste great the next day as the flavors continue to deepen.
- This dish pairs well with mashed potatoes, crusty bread, or buttered noodles.
