One Pot Beef Bourguignon (Printable Version)
Tender beef simmered in red wine with carrots, mushrooms, and herbs for a flavorful, hearty dish.
# Ingredients Required:
→ Beef
01 -
900 grams beef chuck roast, cut into 3.8 cm chunks
→ Vegetables
02 -
1 large onion, chopped
03 -
4 cloves garlic, minced
04 -
3 large carrots, sliced
05 -
200 grams mushrooms, sliced
→ Liquids and Paste
06 -
480 milliliters red wine (Pinot Noir or Merlot)
07 -
480 milliliters beef broth
08 -
30 grams tomato paste
→ Seasonings
09 -
2 tablespoons olive oil
10 -
1 teaspoon dried thyme or 1 sprig fresh thyme
11 -
1 bay leaf
12 -
Salt and black pepper to taste
13 -
Fresh parsley, chopped (for garnish)
# Guide to Cooking:
01 -
Chop onion, slice carrots and mushrooms, mince garlic. Pat beef chunks dry with paper towel to enhance searing.
02 -
Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches, browning all sides. Remove beef and set aside.
03 -
Using the same pot, cook onion for 3-4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
04 -
Pour in red wine, stirring to deglaze the pot and incorporate browned bits from the base. Add beef broth, tomato paste, thyme, and bay leaf; stir to combine.
05 -
Return seared beef to pot along with carrots and mushrooms. Season with salt and black pepper. Cover and reduce heat to low. Simmer gently for 90 to 120 minutes until beef is tender.
06 -
Remove bay leaf. Taste and adjust seasoning as needed. Serve warm, garnished with chopped fresh parsley.
# Extra Suggestions:
01 -
Patting the beef dry before searing encourages a better caramelized crust and enhanced flavor.