Beef Bourguignon
This Beef Bourguignon is a classic French stew bursting with rich, slow-cooked flavors and tender beef. Perfect for cozy dinners and special occasions!
Equipment
- Large Heavy-Bottomed Pot
- Dutch Oven
- Separate Pan
Ingredients
- 2 pounds beef stew meat cut into 2-inch cubes
- 1 cup beef broth
- 1 large onion chopped
- 2 carrots sliced
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1 pound mushrooms sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon fresh parsley chopped (for garnish)
Instructions
Step 1: Prepare the Ingredients
- Start by cutting your beef stew meat into 2-inch cubes. Chop the onion, slice the carrots, mince the garlic, and slice the mushrooms. Having everything prepped before you begin cooking will make the process smooth and enjoyable.
Step 2: Brown the Beef
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pan. Brown the meat on all sides until you get a nice caramelized crust. This step is crucial for building deep flavor. Remove the browned beef and set it aside.
Step 3: Cook the Vegetables
- In the same pot, add the chopped onion, sliced carrots, and minced garlic. Sauté until the onions become translucent and the carrots start to soften, about 5-7 minutes. Stir in the tomato paste and cook for another minute to enhance its flavor.
Step 4: Add Herbs and Broth
- Return the browned beef to the pot. Sprinkle in the dried thyme and add the bay leaf. Pour in 1 cup of beef broth, scraping the bottom of the pot to release all those delicious browned bits. These bits are packed with flavor and will enrich the stew.
Step 5: Simmer the Stew
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and allow it to cook slowly for about 1.5 to 2 hours, or until the beef is fork-tender. Stir occasionally and check the liquid level, adding more broth if necessary to keep the beef partially submerged.
Step 6: Sauté the Mushrooms
- While the beef simmers, heat a little olive oil in a separate pan over medium heat. Add the sliced mushrooms and sauté until golden brown, about 5-7 minutes. This step intensifies their flavor and prevents them from becoming soggy in the stew.
Step 7: Combine and Finish
- Once the beef is tender, stir the sautéed mushrooms into the stew. Taste and season with salt and pepper as needed. Remove the bay leaf before serving. Garnish with fresh chopped parsley for a pop of color and freshness.
Notes
- Browning the beef properly is key to developing deep flavor in your stew.
- Cook mushrooms separately to keep their texture and enhance their flavor.
- This stew tastes even better the next day; store leftovers in the fridge for up to 3 days or freeze for up to 3 months.