Beef & Red Wine Bourguignon

Name: Beef & Red Wine Bourguignon
Prep time: 25 min
Total time: 85 min
Yield: 4
Cuisine: French
Ingredients: 1.5 lb beef stew meat, cut into 3 cm pieces and patted dry; 2 medium carrot, cut into 2 cm pieces; 8 oz cremini mushroom, quartered; 1 cup pearl onion, peeled; 1.5 cups red wine; 2 cups beef broth; 2 tbsp tomato paste; 2 tbsp all-purpose flour; 1 tsp rosemary, finely chopped; 2 tbsp butter; 1 tbsp olive oil

A weeknight take on a French bistro braise, with tender beef, mushrooms, carrots, and pearl onions in a savory red-wine gravy.

85 min in all
25 min hands-on
Serves 4
A little care
Freezes well

Allergen flags

Alcohol · Celery · Gluten · Milk · Sulphites

Tonight flags allergens cautiously, from each ingredient. Always check the labels on what you buy.

Ingredients

Beef stew meat, cut into 3 cm pieces and patted dry1.5 lb
Carrot, cut into 2 cm pieces2 medium
Cremini mushroom, quartered8 oz
Pearl onion, peeled1 cup
Red wine1.5 cups
Beef broth2 cups
Tomato paste2 tbsp
All-purpose flour2 tbsp
Rosemary, finely chopped1 tsp
Butter2 tbsp
Olive oil1 tbsp

Method

1
Prep the ingredients
On a cutting board, cut and dry the beef, cut the carrots, quarter the mushrooms, peel the pearl onions, and finely chop the rosemary.
2
Brown the beef
Heat the olive oil in a large Dutch oven over medium-high heat. Season the beef with 3/4 tsp salt and 1/2 tsp black pepper, then brown in batches, turning the pieces.
12 min
Tip: Brown in batches so the meat sears rather than steams.
3
Cook the vegetables
Add the butter, carrots, mushrooms, and pearl onions to the Dutch oven over medium heat. Stir occasionally.
10 min
4
Build the gravy
Stir the tomato paste, flour, and rosemary into the pot over medium heat for a minute. Pour in the red wine and beef broth while scraping up browned bits.
4 min
5
Braise until tender
Return the beef and its juices to the Dutch oven. Cover and simmer gently over low heat, stirring once or twice.
60 min
Tip: Keep the simmer gentle; a hard boil can make stew meat tough.
6
Taste and serve
Taste the stew in the Dutch oven and add up to 1/4 tsp salt and a few grinds of black pepper if needed; serve when the gravy tastes rounded.
2 min

Why Tonight would pick this

Only 25 minutes of hands-on work; the oven or the pot does the rest.
It freezes well, so nothing goes to waste.
A French night to keep the week interesting.

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