Ingredients
Scale
- 3 lbs. beef chuck, cut into 2-inch cubes
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 cloves garlic, minced
- 1 bottle (750ml) dry red wine, such as Burgundy
- 1 (14.5 ounce) can beef broth
- 1 tbsp tomato paste
Instructions
- Step 1: Preheat oven to 325°F (160°C). In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Brown the beef in batches, making sure not to overcrowd the pot. Remove the beef and set aside.
- Step 2: Add the chopped onion and sliced carrots to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Return the beef to the pot. Stir in the tomato paste, then pour in the red wine and beef broth. Bring the mixture to a simmer.
- Step 4: Cover the pot and transfer it to the preheated oven. Cook for 3-4 hours, or until the beef is very tender and easily pulls apart with a fork.
- Step 5: Skim off any excess fat from the surface of the stew before serving. Serve hot with mashed potatoes, egg noodles, or crusty bread.
Notes
- For best flavor, store leftover Bourguignon in the refrigerator for up to 3 days; the flavors meld beautifully overnight.
- Reheat gently on the stovetop over low heat, adding a splash of beef broth or water if needed to prevent sticking and dryness.
- Spoon the rich stew over creamy polenta for a delightful change from the traditional mashed potatoes or noodles.
- Don't rush the browning of the beef; achieving a good sear in batches builds a deeper, more complex flavor foundation for the entire dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American