Boeuf En Daube Classic French Beef Burgundy Stew Bourguignon
Indulge in the heartwarming flavors of Boeuf En Daube, a classic French beef Burgundy stew that embodies the essence of rustic elegance. Perfect for a cozy dinner, this recipe features tender beef chuck simmered in a rich blend of Burgundy wine, aromatic herbs, and hearty vegetables like carrots, pearl onions, and mushrooms. A slow-cooking technique ensures a melt-in-your-mouth texture, while a touch of tomato paste and seared beef add depth to the savory broth. Ideal for Sunday suppers or special gatherings, this soulful dish pairs beautifully with crusty bread or creamy mashed potatoes. Elevate your culinary repertoire with this timeless French masterpiece!
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Recipe Information
Ingredients
- 2 pounds Beef chuck (cut into 2-inch cubes)
- 3 cups Dry red wine (Burgundy or Pinot Noir)
- 3 medium Carrots (peeled and sliced into 1/2-inch rounds)
- 1 large Yellow onion (diced)
- 3 cloves Garlic (minced)
- 4 sprigs Thyme (fresh sprigs)
- 2 leaves Bay leaves
- 3 tablespoons Olive oil
- 2 tablespoons Flour
- 2 cups Beef stock
- 2 tablespoons Tomato paste
- 8 ounces Mushrooms (halved or quartered)
- 8 ounces Pearl onions (peeled)
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
In a large mixing bowl, combine the beef cubes, red wine, carrots, diced onion, minced garlic, thyme sprigs, and bay leaves. Cover the bowl and marinate in the refrigerator for at least 4 hours, preferably overnight.
Remove the beef from the marinade and pat dry with paper towels. Strain the marinade, reserving both the liquid and the vegetables separately. Discard the thyme sprigs and bay leaves.
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Working in batches, sear the beef cubes on all sides until browned. Transfer the browned beef to a plate.
Reduce the heat to medium and add the reserved vegetables from the marinade to the pot. Sauté for 5 minutes until slightly softened. Stir in the flour and cook for another 2 minutes, ensuring the mixture is evenly coated.
Gradually pour in the reserved marinade liquid, scraping the bottom of the pot to release any browned bits. Add the beef stock and tomato paste, stirring until combined. Return the seared beef to the pot.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 2 hours, stirring occasionally to prevent sticking.
In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Sauté the mushrooms and pearl onions until lightly browned, about 5-7 minutes. Add them to the stew during the last 30 minutes of cooking.
Season the stew with salt and black pepper. Taste and adjust the seasoning as needed.
Remove the stew from the heat and let it rest for 10 minutes before serving. Garnish with fresh parsley.
Serve hot, paired with crusty bread, mashed potatoes, or buttered noodles.
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 929 mg | 40% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.6 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 978 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
