Easy Beef Burgundy
Transport your taste buds to the heart of French culinary tradition with this Easy Beef Burgundy recipe, a simplified take on the classic boeuf bourguignon. Tender chunks of beef chuck roast are seared to perfection, then slow-simmered in a rich red wine and beef broth sauce infused with garlic, fresh thyme, and a hint of tomato paste. Sautéed mushrooms, carrots, and onions add depth and texture, while a low and slow cooking technique ensures melt-in-your-mouth tenderness. Perfect for cozy dinners or entertaining guests, this hearty dish pairs beautifully with creamy mashed potatoes, buttery egg noodles, or crusty bread. Ready in just 20 minutes of prep and a few hours of leisurely stovetop cooking, this comforting recipe delivers irresistible, restaurant-quality flavor with home kitchen simplicity. Optimize your next dinner party with this timeless, savory favorite!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 large carrots, peeled and sliced into 1-inch pieces
- 3 cloves garlic cloves, minced
- 8 ounces mushrooms, sliced
- 2 cups dry red wine (such as Burgundy or Pinot Noir)
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 2 fresh thyme sprigs
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Cut the beef chuck roast into 2-inch cubes and pat them dry with paper towels. Season generously with salt and black pepper.
Place the flour in a shallow bowl and dredge the beef cubes in the flour, shaking off any excess.
In a large, heavy-bottomed Dutch oven, heat the olive oil over medium-high heat. In batches, brown the beef cubes on all sides, about 2-3 minutes per side. Remove the browned beef and set it aside.
Lower the heat to medium and add the butter to the pot. Once melted, add the diced onion and carrots. Sauté for 5-6 minutes, stirring occasionally, until the onion softens.
Add the minced garlic and sliced mushrooms to the pot. Cook for 3-4 minutes until the mushrooms begin to release their liquid.
Stir in the tomato paste and cook for 1-2 minutes to develop its flavor.
Pour in the red wine and scrape the bottom of the pot to release any browned bits (deglazing). Then, add the beef broth.
Return the browned beef to the pot, along with the bay leaf and thyme sprigs. Bring the mixture to a simmer.
Cover the pot with a lid and reduce the heat to low. Let it simmer gently for about 2-2.5 hours, stirring occasionally, until the beef is very tender.
Remove and discard the bay leaf and thyme sprigs. Taste the sauce and adjust seasoning with salt and pepper, if needed.
Serve the Beef Burgundy over mashed potatoes, egg noodles, or crusty bread, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
3371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.3 g | 302% | |
| Saturated Fat | 91.3 g | 456% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 3933 mg | 171% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 21.1 g | ||
| Protein | 179.7 g | 359% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 255 mg | 20% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 4801 mg | 102% | |
*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.
