One Pot Chunky Beef Bourguignonne
Dive into the cozy sophistication of *One Pot Chunky Beef Bourguignonne*, a rich and hearty French-inspired stew perfect for chilly evenings or indulgent gatherings. This rustic dish features tender chunks of beef chuck simmered to perfection in a flavorful base of dry red wine and beef broth, enhanced with earthy vegetables like carrots, celery, and mushrooms. Infused with aromatic bay leaves, fresh thyme, and a touch of tomato paste for depth, this one-pot wonder delivers restaurant-quality taste with minimal cleanup. Finished with sweet pearl onions and a sprinkle of fresh parsley, it’s the ultimate comfort food, whether served over creamy mashed potatoes or accompanied by crusty bread. Perfect for feeding a crowd, this recipe combines soul-warming flavors with time-saving convenience!
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Recipe Information
Ingredients
- 2 pounds beef chuck stew meat
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion
- 4 pieces garlic cloves
- 3 medium carrots
- 2 stalks celery
- 8 ounces button mushrooms
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 2 cups beef broth
- 2 pieces bay leaves
- 4 sprigs fresh thyme sprigs
- 1 cup frozen pearl onions
- 2 tablespoons fresh parsley
Instructions
Season the beef chunks with salt, pepper, and toss them in the flour to coat evenly.
Heat olive oil and butter in a large Dutch oven or heavy pot over medium-high heat.
Working in batches to avoid overcrowding, sear the beef chunks on all sides until golden brown. Remove and set aside on a plate.
Add the chopped yellow onion to the pot and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Add the carrots (cut into 1-inch rounds), celery (cut into chunks), and halved mushrooms. Sauté for 5-6 minutes until the vegetables begin to soften.
Push the vegetables to the sides of the pot and add the tomato paste to the center. Stir for 1-2 minutes to caramelize the paste slightly.
Pour in the red wine, stirring to deglaze the bottom of the pot and scrape up any browned bits. Let the wine simmer for 3-5 minutes to reduce slightly.
Return the seared beef to the pot and add the beef broth. Stir in the bay leaves and thyme sprigs.
Cover the pot with a lid, reduce the heat to low, and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the flavors have melded.
In the last 20 minutes of cooking, stir in the frozen pearl onions and let them cook until heated through.
Remove the bay leaves and thyme sprigs. Adjust seasonings with additional salt and pepper as needed.
Garnish with freshly chopped parsley before serving. Serve hot with crusty bread or over mashed potatoes.
Nutrition Facts
Calories |
3218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.4 g | 256% | |
| Saturated Fat | 75.4 g | 377% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 664 mg | 221% | |
| Sodium | 7247 mg | 315% | |
| Total Carbohydrate | 101.6 g | 37% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 36.3 g | ||
| Protein | 184.8 g | 370% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 5462 mg | 116% | |
*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.
