Description
This Beef Bourguignon is a rich and delicious dish featuring tender beef, aromatic herbs, and a deep red wine sauce. Perfect for cozy dinners!
Ingredients
Scale
- 2 lb boneless beef shoulder or chuck
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 4 medium onions
- 2 tablespoons all-purpose flour
- 1 cup red burgundy wine (such as Pinot Noir)
- 6 medium carrots
- 1 clove garlic
- 1 bouquet garni
- 2.5–3 cups water
- 2 tablespoons demi-glace (optional)
- Fresh flat-leaf parsley
Instructions
- Pat the beef dry and season with salt and pepper.
- In a Dutch oven, sear the beef in olive oil until browned on all sides.
- Cook onions in the same pot until caramelized.
- Sprinkle flour over onions, stirring until well combined.
- Add red wine and scrape the bottom of the pot for flavor.
- Return seared meat and juices, followed by carrots, garlic, and bouquet garni.
- Pour in water and demi-glace, then stir to combine.
- Bring to a boil, then reduce heat and let simmer uncovered for 2 to 2½ hours.
- Stir occasionally, checking consistency and adding water as needed.
- Once tender, remove bouquet garni, adjust seasoning, and garnish with parsley.
Notes
Letting the stew sit overnight enhances the flavors.
Ideal for meal prep and can be frozen for up to three months.
Use a good-quality wine for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 6g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 50g
- Cholesterol: 150mg