Burgundy Beef a La Bob
Immerse yourself in the rustic elegance of Burgundy Beef a La Bob, a hearty, slow-cooked stew that harmoniously blends tender beef chuck with a medley of fresh vegetables like carrots, celery, mushrooms, and onions. This comforting dish is elevated by the rich depth of dry red wine, beef broth, and a touch of tomato paste, complemented by fragrant thyme and bay leaves. With every forkful, you'll savor the melt-in-your-mouth texture of beef perfectly braised to perfection over two indulgent hours. Ideal for cozy evenings, this classic dish pairs beautifully with buttery mashed potatoes, egg noodles, or crusty bread, and is finished with a vibrant garnish of fresh parsley. Whether for a family dinner or a romantic night in, this French-inspired beef stew is sure to delight your taste buds and impress your guests.
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Recipe Information
Ingredients
- 2 pounds Beef chuck, cut into 1.5-inch cubes
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 3 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 3 medium Carrots, peeled and sliced into 1-inch pieces
- 2 stalks Celery stalks, sliced into 1-inch pieces
- 8 ounces Button mushrooms, quartered
- 2 cups Dry red wine (e.g., Burgundy)
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 4 sprigs Fresh thyme sprigs
- 2 leaves Bay leaves
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Pat the beef cubes dry with paper towels and place them in a bowl. Sprinkle the flour, salt, and black pepper over the beef and toss to coat evenly.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. In batches, sear the beef cubes until browned on all sides, about 4-5 minutes per batch. Remove the beef and set aside.
In the same pot, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute, stirring constantly.
Add the carrots, celery, and mushrooms to the pot and cook for 5 minutes, stirring occasionally.
Stir in the tomato paste and cook for 1 minute, then deglaze the pot by adding the red wine. Scrape up any browned bits on the bottom of the pot with a wooden spoon.
Return the seared beef to the pot, then pour in the beef broth. Add the thyme sprigs and bay leaves, and stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid and let it cook gently for 2 hours, stirring occasionally to prevent sticking.
After 2 hours, check the beef for tenderness. It should be fork-tender and flavorful. Adjust seasoning with additional salt and pepper if needed.
Remove the thyme sprigs and bay leaves from the pot. Serve the Burgundy Beef a La Bob hot, garnished with fresh parsley, over mashed potatoes, buttered noodles, or crusty bread.
Nutrition Facts
Calories |
3338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.1 g | 289% | |
| Saturated Fat | 79.6 g | 398% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 3100 mg | 135% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 24.3 g | ||
| Protein | 178.7 g | 357% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 292 mg | 22% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 4955 mg | 105% | |
*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.
