Beef Bourguignon Recipe

Prepare the Beef

Cut the beef chuck roast into 1-inch cubes, trimming off excess fat. Season with salt and black pepper.

Chop the Vegetables

Peel and chop the carrots into chunks. Dice the onion and mince the garlic. Slice the mushrooms.

Brown the Beef

In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the beef in batches, browning on all sides, about 5 minutes per batch. Remove the beef and set aside.

Sauté the Aromatics

In the same pot, add the onions and sauté for about 5 minutes until softened. Add the garlic and cook for an additional minute.

Add Flour and Deglaze

Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 2 minutes. Slowly pour in the red wine, scraping up any browned bits from the bottom of the pot.

Combine Ingredients

Return the browned beef to the pot. Add the beef broth, carrots, bay leaves, thyme, and mushrooms. Stir to combine.

Slow Cook

Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 2.5 to 3 hours, or until the beef is tender.

Serve

Once the beef is tender, remove the bay leaves. Garnish with chopped parsley before serving. Serve hot with crusty bread or over mashed potatoes.