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Easy One-Pot Hearty Beef Bourguignon Recipe Perfect for Cozy Dinners

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A rich and comforting one-pot beef bourguignon simmered with red wine, garlic, and herbs, perfect for cozy dinners and family gatherings. This recipe delivers deep, satisfying flavor with minimal cleanup.

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into 1½-inch cubes
  • Salt and black pepper, to taste
  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 large yellow onion, chopped
  • 3 medium carrots, sliced into thick rounds
  • 4 garlic cloves, minced
  • 8 oz cremini mushrooms, sliced
  • 1½ cups dry red wine (such as Pinot Noir or Burgundy)
  • 2 cups low sodium beef broth
  • 2 tbsp tomato paste
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • Fresh parsley, for garnish

Instructions

  1. Pat the beef cubes dry with paper towels and season generously with salt and black pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat. Brown beef cubes in batches for 4-5 minutes per batch. Remove browned beef and set aside.
  3. Reduce heat to medium. Add butter, then chopped onion and carrots. Cook until softened, about 5-6 minutes. Stir in minced garlic and cook for another minute.
  4. Add sliced cremini mushrooms and cook until they release moisture and start to brown, about 7 minutes.
  5. Return beef to the pot. Sprinkle flour over the mixture and stir well to coat. Cook for 2 minutes to remove raw flour taste.
  6. Pour in red wine and scrape the bottom of the pot to lift browned bits. Simmer for 5 minutes to reduce slightly.
  7. Add beef broth, tomato paste, fresh thyme sprigs, and bay leaves. Bring to a gentle simmer.
  8. Cover pot with lid slightly ajar and simmer on low heat for 1½ to 2 hours, or until beef is fork-tender. Stir occasionally and add broth or water if sauce thickens too much.
  9. Remove thyme sprigs and bay leaves. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.

Notes

Brown beef in batches to avoid steaming and ensure deep flavor. Use a good quality dry red wine like Pinot Noir or Burgundy. Keep heat low and steady during simmering to avoid toughening the meat. If sauce is thin at the end, thicken with a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water).

Nutrition

Keywords: beef bourguignon, one-pot recipe, hearty stew, French cuisine, comfort food, slow-cooked beef, red wine stew

Find it online: https://breezybake.com/easy-one-pot-hearty-beef-bourguignon-recipe-perfect-for-cozy-dinners/