Chuck Bourguignoine
Transform your dinner table into a rustic French countryside retreat with this hearty Chuck Bourguignoine recipe, a streamlined take on the classic Boeuf Bourguignon. Featuring tender chunks of beef chuck roast simmered low and slow in a rich red wine and beef stock sauce, this dish is infused with the robust flavors of garlic, thyme, and tomato paste. Velvety pearl onions, golden mushrooms, and a medley of sautéed vegetables add texture and depth to every bite. Perfect for special occasions or cozy family dinners, this one-pot wonder pairs beautifully with creamy mashed potatoes, buttery egg noodles, or crusty artisan bread. With just 30 minutes of prep and a few hours of simmering, this comforting, restaurant-worthy meal is well worth the time, bringing bold flavors and melt-in-your-mouth tenderness to your plate.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion
- 3 medium carrots
- 2 celery stalks
- 4 cloves garlic
- 3 tablespoons all-purpose flour
- 2 cups dry red wine
- 2 cups beef stock
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon thyme
- 8 ounces mushrooms
- 1 cup pearl onions
- 2 tablespoons parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the beef chuck roast into 1.5-inch cubes. Pat the cubes dry with paper towels and season them with salt and pepper.
In a large Dutch oven, heat the olive oil and half of the butter over medium-high heat. Brown the beef in batches, ensuring each piece develops a deep golden crust. Transfer the browned beef to a plate and set aside.
Peel and dice the yellow onion. Peel and cut the carrots into thick slices. Chop the celery stalks into similar-sized pieces. Mince the garlic cloves.
Add the remaining butter to the Dutch oven. Sauté the onion, carrots, and celery until softened, about 5-7 minutes. Add the garlic and cook for another 1-2 minutes until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook the flour for 1-2 minutes to remove its raw taste.
Gradually pour in the red wine, scraping the bottom of the pot to release any browned bits. Add the beef stock, tomato paste, bay leaves, thyme, and the seared beef with its juices. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 2.5 to 3 hours, stirring occasionally, until the beef is fork-tender.
While the stew is cooking, clean and quarter the mushrooms. In a skillet, sauté them in a bit of butter until browned. Set aside.
Blanch and peel the pearl onions. Add them to the stew along with the sautéed mushrooms during the last 30 minutes of cooking.
Taste the stew and adjust seasoning with additional salt and pepper if needed. Remove the bay leaves and stir in freshly chopped parsley before serving.
Serve hot with mashed potatoes, egg noodles, or crusty bread.
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 754 mg | 33% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.0 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 66 mg | 5% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 936 mg | 20% | |
*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.
