Beef Bourguignon is a classic French dish known for its tender beef and rich, flavorful sauce. Traditionally made with Burgundy wine, this recipe skips the wine but still delivers that deep, savory taste with the help of beef broth, vegetables, and aromatic herbs. Simmered slowly until the beef is melt-in-your-mouth tender, this dish is perfect for a cozy dinner or a special occasion. Served with mashed potatoes, crusty bread, or over egg noodles, it’s a comforting meal that’s sure to impress without needing the traditional Burgundy wine.
Ingredients
- 2 lbs beef chuck, cut into 1-2 inch cubes
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 cloves garlic, minced
- 2 cups beef broth (preferably low-sodium)
- 1 cup water
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/2 teaspoon ground black pepper
- Salt to taste
- 2 tablespoons flour (for thickening)
- 2 tablespoons unsalted butter
- 1/2 cup pearl onions, peeled
- 1/2 lb mushrooms, sliced
- 1/2 cup frozen peas (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Brown the beef cubes in batches to avoid overcrowding, ensuring that all sides are nicely seared. Once browned, remove the beef and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion and carrots. Sauté for about 5 minutes until the onions are softened. Add the minced garlic and cook for an additional minute.
- Build the Sauce: Stir in the tomato paste, dried thyme, bay leaves, and pepper. Add the browned beef back into the pot, then pour in the beef broth and water. Bring to a simmer, scraping the bottom of the pot to release any browned bits.
- Slow Cook the Beef: Cover the pot, reduce the heat to low, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
- Thicken the Sauce: In a small bowl, combine the flour with 2 tablespoons of butter to make a paste. Add this mixture to the simmering stew and stir well. Allow the sauce to cook for another 5 minutes until it thickens slightly.
- Cook the Mushrooms and Pearl Onions: In a separate skillet, melt the remaining butter over medium heat. Add the pearl onions and mushrooms, sautéing for about 5-7 minutes, until the mushrooms are golden and the onions are tender.
- Combine and Finish: Add the cooked mushrooms and pearl onions to the stew and continue simmering for 10 more minutes. If using, add the peas and heat through. Taste and adjust seasoning with salt and pepper.
- Serve: Garnish with freshly chopped parsley before serving. Enjoy this Beef Bourguignon without the Burgundy over mashed potatoes, crusty bread, or egg noodles for a complete, satisfying meal.
This Beef Bourguignon is hearty, comforting, and full of deep flavors, perfect for a cozy dinner without the need for wine, yet still packed with delicious, savory goodness!
