Classic Beef Bourguignon

Name: Classic Beef Bourguignon
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1.5 pound beef stew meat (cut into 1-inch cubes); 1 teaspoon salt; 0.5 teaspoon black pepper; 1 carrot (large, peeled and chopped); 1 celery (chopped); 1 yellow onion (chopped); 2 clove garlic (minced); 1 tablespoon tomato paste; 2 tablespoon all-purpose flour; 2 cup dry red wine; 2 cup beef broth; 1 bay leaf; 1 teaspoon dried thyme; 8 ounce button mushrooms (quartered); 1 cup frozen pearl onions; 2 pound russet potatoes (peeled and cut into 2-inch chunks); 0.25 cup heavy cream; 2 tablespoon fresh parsley (chopped); 8 ounce fresh green beans (trimmed)

A rich and savory French beef stew, slow-braised in red wine with mushrooms and pearl onions, served with creamy mashed potatoes and crisp green beans.

Prep: 30 min
Cook: 3 hr
Total: 3 hr 30 min
Servings: 4
Cuisine: French
Difficulty: Hard
Cost: $8.56/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1.5 pound beef stew meat (cut into 1-inch cubes)
1 teaspoon salt
0.5 teaspoon black pepper
1 carrot (large, peeled and chopped)
1 celery (chopped)
1 yellow onion (chopped)
2 clove garlic (minced)
1 tablespoon tomato paste
2 tablespoon all-purpose flour
2 cup dry red wine
2 cup beef broth
1 bay leaf
1 teaspoon dried thyme
8 ounce button mushrooms (quartered)
1 cup frozen pearl onions
2 pound russet potatoes (peeled and cut into 2-inch chunks)
0.25 cup heavy cream
2 tablespoon fresh parsley (chopped)
8 ounce fresh green beans (trimmed)

Instructions

Preheat oven to 325°F (160°C). Pat the beef stew meat dry with paper towels and season with 3/4 teaspoon salt and 1/4 teaspoon black pepper.
Heat olive oil and butter in a large Dutch oven over medium-high heat. Brown the beef in batches until deeply colored on all sides, about 3-4 minutes per side. Remove beef and set aside.
Add carrot, celery, and yellow onion to the Dutch oven and cook, stirring occasionally, until softened, about 5-7 minutes. Stir in minced garlic and cook for 1 minute more.
Stir in tomato paste and cook for 2 minutes, then sprinkle in all-purpose flour and cook for 1 minute, stirring constantly.
Gradually whisk in red wine and beef broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer. Add the bay leaf, dried thyme, and the browned beef back to the pot. Add the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Cover the Dutch oven and transfer to the preheated oven. Braise for 2 hours.
Remove from oven, add button mushrooms and frozen pearl onions. Stir gently. Return to the oven and braise for another 1 hour, or until beef is very tender.
While the stew finishes braising, prepare the mashed potatoes. Place russet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain well. Mash the potatoes with heavy cream and a pinch of salt until smooth and creamy.
Steam or boil fresh green beans until tender-crisp, about 3-5 minutes. Drain.
Discard the bay leaf from the stew. Serve the Classic Beef Bourguignon over creamy mashed potatoes, with the green beans on the side. Garnish with fresh parsley if desired.

Notes

For best flavor, you can make this stew a day ahead and reheat it; the flavors deepen overnight.

Nutrition (per serving)

Calories: 670
Protein: 46.1 g
Carbohydrates: 58.7 g
Fat: 30.5 g
Fiber: 9.8 g
Sodium: 880 mg
Saturated Fat: 12.3 g
Sugar: 7.5 g
Cholesterol: 135 mg