Description
This One Pot Beef Bourguignon is a classic French stew featuring tender beef chunks slow-simmered in a rich red wine and beef broth sauce along with sautéed vegetables. It’s a hearty, comforting dish packed with deep, savory flavors made conveniently in a single pot.
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
Vegetables
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 3 large carrots (sliced)
- 2 cups mushrooms (sliced)
Liquids and Others
- 2 tablespoons olive oil
- 2 cups red wine (such as Pinot Noir or Merlot)
- 2 cups beef broth
- 2 tablespoons tomato paste
- Fresh parsley (chopped, for garnish)
Instructions
- Prepare Ingredients: Chop the onion, slice the carrots and mushrooms, and mince the garlic to have all components ready for cooking.
- Pat the Beef Dry: Use paper towels to pat the beef chunks dry to ensure a better sear which locks in juices and enhances flavor.
- Sear the Beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. In batches, add beef chunks and sear on all sides until browned. Remove seared beef and set aside.
- Sauté Vegetables: In the same pot, add chopped onion and cook for 3-4 minutes until softened. Then add minced garlic and cook an additional minute until fragrant.
- Build the Sauce: Pour in the red wine and stir to deglaze the pot, scraping up any browned bits from the bottom to infuse flavor. Add beef broth, tomato paste, thyme, and bay leaf, stirring well to combine.
- Simmer the Stew: Return the seared beef to the pot. Add sliced carrots and mushrooms. Season with salt and pepper to taste. Cover the pot, reduce heat to low, and let the stew simmer gently for 1.5 to 2 hours until the beef is tender and the flavors meld.
- Garnish and Serve: Remove the bay leaf, taste and adjust seasoning if needed, then serve warm garnished with freshly chopped parsley.
Notes
- Patting the beef dry before searing is essential for a good caramelized crust.
- Use a dry red wine such as Pinot Noir or Merlot for authentic flavor.
- Simmer the stew slowly on low heat to develop tender beef and rich sauce.
- This dish can be made a day ahead; flavors improve after resting.
- Serve with crusty bread, mashed potatoes or buttered noodles for a complete meal.
