Description
This classic One Pot Beef Bourguignon recipe features tender beef chuck roast simmered in a rich red wine and beef broth sauce with aromatic vegetables and herbs. It’s a hearty, comforting French stew perfect for cozy dinners, made easily in a single pot to develop deep flavors.
Ingredients
Scale
Beef and Oil
- 2 lbs beef chuck roast (cut into 1.5-inch chunks)
- 2 tablespoons olive oil
Vegetables
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 3 large carrots (sliced)
- 2 cups mushrooms (sliced)
Liquids and Seasonings
- 2 cups red wine (such as Pinot Noir or Merlot)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme (or 1 sprig fresh thyme)
- 1 bay leaf
- Salt and black pepper (to taste)
Garnish
- Fresh parsley (chopped, for garnish)
Instructions
- Prepare Ingredients: Chop the onion, slice the carrots and mushrooms, and mince the garlic to have all your ingredients ready.
- Pat Beef Dry: Use paper towels to pat the beef chunks dry; this helps achieve a better sear for richer flavor.
- Sear the Beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add beef chunks in batches, searing all sides until browned. Remove the beef and set aside.
- Sauté Vegetables: In the same pot, add chopped onion and cook for 3-4 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
- Build the Sauce: Pour in the red wine to deglaze the pot, scraping up browned bits from the bottom. Then add beef broth, tomato paste, thyme, and bay leaf. Stir well to combine.
- Simmer the Stew: Return the seared beef to the pot. Add sliced carrots and mushrooms. Season with salt and black pepper to taste. Cover and reduce heat to low. Let it simmer gently for 1.5 to 2 hours, until the beef is fork-tender and flavors meld.
- Garnish and Serve: Remove the bay leaf, taste and adjust seasoning if needed. Serve the stew warm, garnished with freshly chopped parsley for a fresh finish.
Notes
- Patting the beef dry before searing is key to achieving a good caramelized crust.
- Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution during searing and simmering.
- Simmer on low heat to allow flavors to develop slowly and beef to become tender.
- Red wine choice affects flavor; a Pinot Noir or Merlot works well for a balanced taste.
- This stew can be made a day ahead – flavors improve with time!
- Serve with mashed potatoes, crusty bread, or buttered noodles to absorb the rich sauce.
