Beef Bourguignon
A rich French stew made with tender beef chunks simmered in red wine, complemented by earthy vegetables and herbs.
Ingredients
Main Ingredients
- 2 lbs beef chuck, cut into chunks Use a good quality cut for better flavor.
- 4 pieces honeyed carrots, sliced Regular carrots can be substituted if needed.
- 4 cloves garlic, minced Fresh garlic is recommended for best flavor.
- 8 oz mushrooms, sliced Button or cremini mushrooms work well.
- 1 piece onion, chopped Yellow onion is preferred.
- 2 cups beef broth Use quality broth for the best flavor.
- 2 tablespoons olive oil For browning the beef.
- 1 teaspoon thyme Dried thyme can be used.
- 1 leaf bay leaf Remove before serving.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- In a skillet, heat olive oil over medium-high heat and brown the beef chunks on all sides.
- Transfer the browned beef to a slow cooker.
- In the same skillet, sauté the onions, garlic, carrots, and mushrooms until soft and slightly caramelized.
- Add the sautéed vegetables to the slow cooker with the beef.
- Pour in the beef broth and add thyme, bay leaf, salt, and pepper.
- Stir everything well and cover the slow cooker.
Cooking
- Cook on low for 8 hours or until the beef is tender.
Notes
Beef Bourguignon is best served hot. Pair it with creamy mashed potatoes, crusty bread, or a fresh green salad. For longer storage, consider freezing it for up to 3 months and thawing before reheating.