Country Dijon Beef Burgundy
Experience the rustic charm of Country Dijon Beef Burgundy, a hearty and elegant dish that's perfect for cozy dinners or special occasions. Tender chunks of seared beef chuck roast are simmered in a rich blend of dry red wine, savory beef stock, and aromatic herbs like thyme and bay leaf. Enhanced with Dijon mustard for a touch of tang and sautéed cremini mushrooms for depth, this slow-cooked masterpiece boasts layers of flavor that will impress any palate. Complemented by a velvety sauce thickened with tomato paste and flour, each bite is a luxurious experience. Serve this comfort-food classic over mashed potatoes, buttered noodles, or with crusty bread to soak up every last drop of the delectable sauce. Perfect for a comforting meal that feels both rustic and refined, it’s an irresistible French-inspired recipe your guests will adore.
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Recipe Information
Ingredients
- 2 pounds boneless beef chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, sliced into rounds
- 3 cloves garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 cups dry red wine (e.g., Burgundy or Pinot Noir)
- 2 cups beef stock
- 2 teaspoons Dijon mustard
- 1 leaf bay leaf
- 3 sprigs fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the beef chuck roast dry with paper towels and cut into 1.5-inch cubes. Season the beef with salt and black pepper.
In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Working in batches, sear the beef until browned on all sides, about 2-3 minutes per side. Remove the beef from the pot and set it aside.
Lower the heat to medium and add the remaining tablespoon of olive oil. Add the diced onion and sliced carrots and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced mushrooms to the pot and cook, stirring occasionally, until they release their moisture and start to brown, about 8 minutes.
Stir in the tomato paste and cook for 2 minutes to develop its flavor. Sprinkle the flour over the vegetables, stir well, and cook for 1 minute to remove raw flour taste.
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom. Bring the mixture to a simmer, allowing the wine to reduce slightly, about 3-4 minutes.
Return the seared beef to the pot along with its juices. Pour in the beef stock, Dijon mustard, bay leaf, and thyme sprigs. Stir to combine and bring to a low simmer.
Reduce the heat to low and cover the pot with a lid. Simmer gently for 2 hours, stirring occasionally, until the beef is fork-tender and the sauce is thickened.
Taste the sauce and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf and thyme sprigs before serving.
Garnish with fresh chopped parsley and serve hot over mashed potatoes, buttered noodles, or crusty bread.
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 775 mg | 34% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 4.2 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 864 mg | 18% | |
*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.
