Description
This Beef Bourguignon shines with tender beef, rich red wine, and a medley of vegetables. Ideal for those seeking an easy, comforting dish that brings friends and family together over a warm meal.
Ingredients
Scale
- 2 lb boneless beef shoulder or chuck
- Kosher salt
- Freshly ground black pepper
- 1/4 cup olive oil
- 4 medium onions
- 2 tablespoons all-purpose flour
- 1 cup red burgundy wine
- 6 medium carrots
- 1 clove garlic
- 1 bouquet garni
- 2.5–3 cups water
- 2 tablespoons demi-glace
- Fresh flat-leaf parsley
Instructions
- Pat the beef dry and season with salt and pepper.
- In a Dutch oven, heat olive oil and sear the beef until browned.
- Sauté the onions until golden and soft.
- Add flour to the onions, stirring until thick.
- Incorporate red wine, scraping the bottom of the pot.
- Return beef and juices to the pot with carrots, garlic, and bouquet garni.
- Bring to a boil, then reduce heat and simmer uncovered for 2-2.5 hours, skimming occasionally.
- Stir every 15-20 minutes and adjust water if needed.
- Discard bouquet garni, check seasoning, and garnish with parsley before serving.
Notes
If using gluten-free, substitute the flour with cornstarch.
The stew tastes even better the next day after flavors meld together.
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 8g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 45g
- Cholesterol: 100mg