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Beef Bourguignon: The Ultimate Guide to Making Classic French Stew

Beef Bourguignon: The Ultimate Guide to Making Classic French Stew
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Ingredients

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  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 bottle dry apple vinegar (750ml)
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 lb cremini mushrooms, quartered
  • 1/4 lb pearl onions, peeled
  • Preparation Instructions:

Instructions

  1. Preparation Instructions:
  2. In a large bowl, combine beef cubes with flour, salt, and pepper until coated.
  3. Heat olive oil in a Dutch oven over medium-high heat. Sear beef in batches until browned on all sides (about 2–3 minutes per side). Remove and set aside.
  4. In the same pot, add onions, carrots, and celery; cook until softened (5–7 minutes).
  5. Stir in garlic and cook for an additional minute. Add tomato paste and cook briefly to enhance flavor.
  6. Pour in apple vinegar while scraping up browned bits from the pot. Simmer for about five minutes before adding beef broth, thyme, and bay leaf.
  7. Return seared beef to the pot; ensure it's nearly covered by liquid. Cover tightly and transfer to a preheated oven at 325°F (160°C) or keep on low heat on the stovetop for about 2.5 to 3 hours until tender.
  8. In a separate skillet, melt butter over medium heat and sauté mushrooms and pearl onions until browned (8–10 minutes). Add to the stew during the last thirty minutes of cooking.
  9. Create a beurre manié by mixing softened butter with flour until smooth; whisk into stew to thicken if necessary.
  10. Taste and adjust seasoning before serving hot over mashed potatoes or egg noodles.
  11. Helpful Notes:

Nutrition

Find it online: https://simplefoodplan.com/beef-bourguignon-the-ultimate-guide-to-making-classic-french-stew-3/