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Beef Bourguignon

Savory Beef Bourguignon: Cozy Up with This Gourmet Stew

Experience the rich flavors of Beef Bourguignon, a cozy gourmet stew perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 lb Beef shoulder Provides richness and depth; substitution: Chuck can be used if shoulder is unavailable.
  • Kosher salt Essential for seasoning meat.
  • Black pepper Freshly ground preferred for depth.
  • 1/4 cup Olive oil Used for searing the meat; contributes healthy fats.
  • 4 medium Onions Halved and thinly sliced; adds sweetness and depth to flavor.
  • 2 tbsp All-purpose flour Used to thicken the stew; creates a roux.
  • 1 cup Red burgundy wine Pinot Noir is a good choice; key flavor component.
  • 6 medium Carrots Cut into 1-inch pieces.
  • 1 clove Garlic Finely chopped.
  • Bouquet garni Infuses flavor into the stew.
  • Water Provides necessary liquid for cooking.
  • Demi-glace Optional; enhances depth of flavor.
  • Chopped fresh flat-leaf parsley For garnish; adds freshness and color.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Begin by patting your beef shoulder dry with paper towels. Season it liberally with kosher salt and freshly ground black pepper.
  2. In a large Dutch oven, heat 1/4 cup of olive oil over high heat until shimmering. Sear the beef for about 3-4 minutes on each side until browned. Transfer to a plate.
  3. Reduce heat to medium-high, adding the sliced onions to the pot. Sauté for about 10 minutes until softened and golden brown.
  4. Sprinkle 2 tablespoons of all-purpose flour over the sautéed onions, stirring constantly for 4-5 minutes until thickened.
  5. Pour in 1 cup of red burgundy wine, scraping any browned bits off the bottom. Bring to a gentle simmer to meld flavors.
  6. Return the seared beef and juices to the pot, adding chopped carrots, garlic, bouquet garni, and 1.5 cups of water. Stir in demi-glace if using.
  7. Bring to a rolling boil, then reduce heat to medium-low. Cook uncovered for 2 to 2.5 hours, stirring gently every 15-20 minutes.
  8. Discard the bouquet garni. Adjust salt to taste and garnish with chopped parsley. Serve hot.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 150IUVitamin C: 15mgCalcium: 50mgIron: 4mg

Notes

This stew often tastes even better the next day; for best results, enjoy fresh but leftovers can be stored.

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