Description
Hearty boeuf bourguignon celebrates classic French cuisine with rich beef braised in red wine, bacon, and aromatic herbs. Sophisticated flavors meld together, creating a comforting dish you’ll savor with pure culinary delight.
Ingredients
Scale
- 3 lbs (1.36 kg) beef chuck (boneless, cut into 1½-inch pieces)
- 2 cups dry red wine
- 2 cups beef broth
- 2 cups water
- 4 large carrots (peeled, cut into 1-inch chunks on diagonal)
- 1 lb (0.45 kg) small white boiling potatoes (baby yukons, cut in half)
- 2 medium yellow onions (cut into 1-inch chunks)
- 7 cloves garlic (peeled and smashed)
- 3 tbsps olive oil
- ¼ cup all-purpose flour
- 2 tbsps balsamic vinegar
- 1½ tbsps tomato paste
- 2 tsps salt
- 1 tsp freshly ground black pepper
- 1½ tsps sugar
- 1 bay leaf
- ½ tsp dried thyme
- Fresh chopped parsley (optional, for serving)
Instructions
- Preparation: Position oven rack in lower-middle section and heat to 325°F. Pat beef cuts dry and season generously with salt and pepper.
- Searing: Heat olive oil in Dutch oven over medium-high heat. Brown beef in batches, creating a deep golden crust, about 5 minutes per batch. Remove meat and reserve pan drippings.
- Aromatics: In the same pot, sauté onions and garlic, deglazing with balsamic vinegar to capture browned bits. Stir in tomato paste for one minute to develop rich flavor.
- Combining: Return seared beef to pot, dust with flour, ensuring even coating. Add red wine, beef broth, water, bay leaf, thyme, and sugar. Bring to gentle boil while scraping pot bottom.
- Braising: Cover Dutch oven and transfer to preheated oven. Braise for 2 hours to tenderize meat and develop complex flavors.
- Vegetable Integration: Remove pot, fold in carrots and potatoes. Return to oven for additional hour until vegetables are tender and sauce thickens.
- Finishing: Discard bay leaf and adjust seasoning. For optimal flavor, rest overnight in refrigerator before reheating. Serve warm, garnished with fresh parsley.
Notes
- Meat Preparation Tip: Pat beef completely dry before seasoning to ensure perfect caramelization and develop a rich, golden crust during browning.
- Batch Browning Strategy: Never overcrowd the pot when searing meat; cook in separate batches to guarantee each piece develops deep, complex flavors and achieves optimal browning.
- Flavor Layering Technique: Deglaze the pan with balsamic vinegar to capture and incorporate all the delicious browned bits, creating a more intense and nuanced taste profile.
- Overnight Resting Magic: Allow the stew to rest in the refrigerator overnight, which enables flavors to meld and intensify, resulting in a more delicious and harmonious dish.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 550
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg