Burgundy Beef
Immerse yourself in the comforting elegance of Burgundy Beef, a French-inspired classic that transforms simple ingredients into an unforgettable feast. This hearty, slow-cooked dish features tender chunks of beef chuck braised in robust red wine alongside aromatic vegetables such as carrots, celery, and onions. Infused with the subtle earthiness of fresh thyme and bay leaves, and finished with luscious mushrooms and pearl onions, this recipe creates layers of rich, savory flavor. Perfect for cozy evenings, this one-pot wonder pairs beautifully with creamy mashed potatoes, buttery egg noodles, or crusty artisanal bread. With a preparation time of just 20 minutes and a long, slow cook in the oven to build depth, Burgundy Beef is an ideal choice for entertaining or indulging in a weekend culinary project.
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Recipe Information
Ingredients
- 2 lb beef chuck, cut into 1.5-inch cubes
- 1 tsp salt
- 0.5 tsp black pepper
- 0.75 cup all-purpose flour
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 large yellow onion, roughly chopped
- 3 medium carrots, peeled and cut into chunks
- 2 stalks celery stalks, sliced
- 4 cloves garlic cloves, minced
- 3 cups dry red wine (such as Burgundy or Pinot Noir)
- 2 cups beef stock
- 2 tbsp tomato paste
- 2 leaves bay leaves
- 4 sprigs fresh thyme sprigs
- 8 oz mushrooms, halved
- 8 oz frozen pearl onions, thawed
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Season the beef cubes with salt and black pepper. Dredge each piece in flour, shaking off the excess.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef until browned on all sides. Remove the beef and set aside.
Add the remaining olive oil and butter to the Dutch oven. Sauté the onion, carrots, and celery for 5-7 minutes, or until softened.
Stir in the garlic and cook for an additional 1 minute until fragrant.
Deglaze the pan by adding the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then reduce the heat slightly and let the wine reduce by about half, approximately 5 minutes.
Add the beef stock, tomato paste, bay leaves, and thyme sprigs to the pot. Stir to combine.
Return the seared beef to the pot, ensuring the liquid covers the meat. Cover the Dutch oven with a lid and place in the preheated oven.
Braise the beef for 2 hours, checking occasionally to ensure the liquid level remains adequate.
After 2 hours, stir in the mushrooms and pearl onions. Return the pot to the oven and cook for an additional 30 minutes, or until the beef is tender and the vegetables are fully cooked.
Remove the pot from the oven and discard the bay leaves and thyme sprigs. Adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped fresh parsley before serving.
Serve the Burgundy Beef over mashed potatoes, egg noodles, or alongside crusty bread.
Nutrition Facts
Calories |
4164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.3 g | 322% | |
| Saturated Fat | 94.2 g | 471% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 4996 mg | 217% | |
| Total Carbohydrate | 166.5 g | 61% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 42.1 g | ||
| Protein | 195.4 g | 391% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 447 mg | 34% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 6371 mg | 136% | |
*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.
