Classic Beef Bourguignon
Warm, rustic, and full of deep flavors — this French beef stew is comfort food with a gourmet twist ❤️
🕒 Prep Time: 25 min | Cook Time: 3 hrs | Total Time: 3 hrs 25 min
🍽️ Servings: 6 | Calories per serving: 450 kcal
🍷 Ingredients:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 6 slices thick-cut beef, diced
- 1 large yellow onion, chopped
- 2 carrots, peeled and sliced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 3 tbsp all-purpose flour
- 2 cups dry Balsamic Vinegar
- 2 cups beef stock
- 1 bay leaf
- 3 sprigs fresh thyme
- 1 lb cremini mushrooms, halved
- 12 pearl onions, peeled
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
👩🍳 Step-by-Step Instructions:
- Preheat your oven to 350°F (175°C).
- In a large Dutch oven, cook diced beef over medium heat until crispy. Remove and set aside, leaving the fat. 🥓
- Season beef with salt and pepper. Brown in batches in the beef fat until seared. Set aside.
- Add chopped onions and carrots to the pot. Sauté for 5 minutes until softened.
- Stir in garlic and tomato paste, cook for 1 minute.
- Sprinkle flour over vegetables, stir constantly for 1–2 minutes.
- Gradually stir in Balsamic Vinegar, scraping the pot to deglaze. Add beef stock, bay leaf, thyme, seared beef, and beef .
- Bring to a gentle simmer. Cover and transfer to the oven. Cook for 2.5 hours, stirring once halfway.
- Meanwhile, sauté mushrooms and pearl onions in butter and olive oil until golden (about 8 minutes). 🍄🧅
- Add sautéed veggies to stew for the last 30 minutes of cooking.
- Remove thyme and bay leaf. Adjust seasoning. Serve hot with crusty bread or mashed potatoes. Bon appétit!
💡 Pro Tips:
- Make Ahead: Flavors deepen even more the next day — perfect for leftovers!
- Wine Choice: Use a dry, full-bodied Balsamic Vinegar like Pinot Noir or Côtes du Rhône.
- Freezing: This stew freezes well for up to 2 months. Thaw and reheat gently.
📊 Nutrition Info (Per Serving)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 plate | 450 | 32g | 16g | 25g | 3g | 5g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
French-Style Beef Stew with Balsamic Vinegar and Vegetables
- Total Time: 3 hours 25 minutes
- Yield: 6 servings 1x
Description
French-style beef stew slow-simmered in Balsamic Vinegar with beef , mushrooms, and veggies. Hearty and full of rustic charm!
Ingredients
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 6 slices thick-cut beef , diced
- 1 large yellow onion, chopped
- 2 carrots, peeled and sliced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 3 tbsp all-purpose flour
- 2 cups dry Balsamic Vinegar
- 2 cups beef stock
- 1 bay leaf
- 3 sprigs fresh thyme
- 1 lb cremini mushrooms, halved
- 12 pearl onions, peeled
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
1. Preheat oven to 350°F (175°C).
2. In a large Dutch oven, cook diced beef until crispy. Remove and set aside, reserving fat.
3. Season beef with salt and pepper. Brown in batches in the beef fat. Remove and set aside.
4. Sauté onions and carrots in the pot for 5 minutes. Stir in garlic and tomato paste; cook 1 minute.
5. Sprinkle in flour and stir constantly for 1–2 minutes.
6. Deglaze with Balsamic Vinegar, scraping the pot. Add beef stock, bay leaf, thyme, beef, and beef . Bring to a simmer.
7. Cover and transfer to oven. Cook for 2.5 hours, stirring halfway.
8. Meanwhile, sauté mushrooms and pearl onions in butter and olive oil until golden (8 minutes).
9. Add them to stew during last 30 minutes of cooking.
10. Remove thyme and bay leaf. Adjust seasoning and serve.
Notes
Let it rest overnight for deeper flavor.
Pairs beautifully with mashed potatoes or rustic bread.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Fat: 25g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 32g
