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Classic One Pot Beef Bourguignon

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This Classic One Pot Beef Bourguignon is a comforting dish that combines tender beef with rich, savory flavors. Perfect for a chilly day, it brings warmth and joy to any gathering.

Ingredients

Scale
  • 2 lbs (900g) beef chuck roast, cut into 1–2 inch cubes
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil
  • 4 oz (115g) bacon or pancetta, diced
  • 1 large onion, diced
  • 2 carrots, sliced into rounds
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 3 cups (720ml) red wine (preferably Burgundy or Pinot Noir)
  • 2 cups (480ml) beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 8 oz (225g) pearl onions, peeled (or frozen pearl onions)
  • 8 oz (225g) cremini or button mushrooms, quartered
  • 2 tablespoons unsalted butter

Instructions

  1. Start by preheating your Dutch oven over medium-high heat. Add 2 tablespoons of vegetable oil. Once shimmering, season the 2 lbs of beef chuck roast with salt and pepper, then sear the beef in batches for about 3-4 minutes on each side until browned. Avoid overcrowding the pot, as this can cause the beef to steam instead of brown.
  2. After browning the beef, remove it from the pot and set it aside. In the same pot, add 4 oz of diced bacon or pancetta. Cook for about 5 minutes, stirring frequently, until the bacon is crispy. This will infuse your dish with a wonderful smoky flavor.
  3. Add 1 large diced onion and 2 sliced carrots to the pot. Sauté for 5-7 minutes until the vegetables soften and the onion becomes translucent. You want to see some caramelization on the onions for added sweetness.
  4. Next, stir in 2 cloves of minced garlic and cook for an additional 1 minute until fragrant. Be careful not to let the garlic burn, as it can become bitter. Then, sprinkle in 2 tablespoons of all-purpose flour and stir well to coat the vegetables, cooking for about another minute to eliminate the raw flour taste.
  5. Pour in 3 cups of red wine, scraping the bottom of the pot to release any browned bits. Bring the mixture to a gentle simmer, allowing it to reduce by about a third for approximately 10 minutes. This step is crucial for developing the flavor.
  6. Return the beef to the pot, along with 2 cups of beef broth, 1 tablespoon of tomato paste, 1 teaspoon of dried thyme, and 2 bay leaves. Stir to combine all ingredients well. Bring the mixture back to a simmer.
  7. Once simmering, cover the Dutch oven and reduce the heat to low. Allow it to cook for 2-2.5 hours, stirring occasionally. You’ll know it’s done when the beef is fork-tender and the sauce has thickened. Avoid lifting the lid too often, as this can release heat.
  8. About 30 minutes before serving, add 8 oz of pearl onions and 8 oz of quartered mushrooms to the pot. Stir gently to incorporate. The mushrooms will add an earthy note, while the pearl onions bring sweetness and texture.
  9. Once the bourguignon is finished cooking, remove the bay leaves and stir in 2 tablespoons of unsalted butter for an extra layer of richness. Adjust the seasoning with salt and pepper to taste.
  10. Serve the Classic One Pot Beef Bourguignon in bowls, garnished with 1 tablespoon of chopped fresh parsley for a pop of color and freshness.

Nutrition

Keywords: For the best texture and flavor, allow the beef to marinate in the red wine overnight before cooking. Use a heavy-bottomed Dutch oven to retain heat evenly and prevent scorching.

Find it online: https://softtasty.com/hearty-dutch-oven-beef-bourguignon-delight/