A Beef Rich And Flavorful Bourguignon Recipe

Marinate (optional, overnight for deeper flavor)

Place the cubed beef in a large bowl or resealable bag. Add the red wine, smashed garlic, bay leaves, thyme sprigs, peppercorns, 1 tsp of the salt and the tomato paste. Mix or massage so the tomato paste dissolves into the wine and coats the beef. Cover and refrigerate for at least 2 hours or up to overnight. If short on time, proceed immediately to browning and reserve marinade.

If you marinated the beef, strain the solids from the marinade, reserving the liquid. Pat beef pieces dry thoroughly with paper towels and reserve the marinade liquid and aromatics separately.

Preheat and prepare

Preheat oven to 325°F (160°C). Heat a large heavy Dutch oven over medium-high heat until hot.

Dredge and brown beef

Lightly toss the beef cubes with the tablespoon of flour to coat evenly (shake off excess). Add 1 tablespoon olive oil and 1 tablespoon butter to the hot pot. Working in batches to avoid crowding, brown the beef on all sides until a deep brown crust forms, about 4–6 minutes per batch. Remove browned beef to a plate and repeat with remaining beef, adding more oil as needed.

Sauté aromatics

Reduce heat to medium. Add remaining olive oil if needed, then add the chopped onions (reserve some for finishing mushrooms if you like) and celery. Cook, stirring, until softened and beginning to brown, about 6–8 minutes. Stir in the carrots and cook 3 more minutes. Scrape up browned bits from the bottom of the pot with a wooden spoon.

Deglaze and build sauce

Return the beef to the pot. Pour in the reserved wine marinade (or the 3 cups wine if you didn't marinate) and 2 cups beef stock. Add the bay leaves, thyme (if not already added with marinade), remaining smashed garlic, tomato paste (if not added previously), and the optional brown sugar. Bring to a gentle simmer, scraping up any remaining fond. Adjust salt (use remaining ½ tsp as starting point) and pepper.

Oven braise

Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until beef is very tender, 2½–3 hours depending on the cut and cube size. Check after 2 hours — the meat should be fork-tender and the sauce reduced and glossy. If sauce is too thin, finish uncovered on stovetop to reduce.

Prepare mushrooms and shallots

While the beef is braising, heat a large skillet over medium-high heat and add 1 tablespoon butter. Add the shallots and halved mushrooms, season lightly with salt and pepper, and sauté, stirring occasionally, until the mushrooms are browned and shallots are caramelized, about 8–10 minutes. Set aside on a warm plate.

Adjust texture of carrots/onions if desired

If you prefer your carrots and onions more distinct (less falling-apart) than in a classic bourguignon, you can par-cook them separately in a skillet with a splash of butter for 6–8 minutes and fold them into the stew during the final 30 minutes of braising. Otherwise, they can cook in the pot during the braise.

Combine and finish

When the beef is fork-tender, remove the pot from the oven. Skim excess fat from the surface with a spoon if desired. Stir in the sautéed mushrooms and shallots. Taste and adjust seasoning with coarse salt and freshly ground black pepper.

Thicken (optional)

If you prefer a thicker sauce, remove about ½ cup of hot braising liquid into a small bowl and whisk in 1 teaspoon of flour or a small beurre manié (1 tsp butter + 1 tsp flour mashed together). Return the mixture gradually to the pot, stirring, and simmer on the stovetop for 5–10 minutes until the sauce has thickened to your preference.

Garnish and serve

Sprinkle chopped fresh parsley over the stew. Serve the beef bourguignon hot with slices of toasted baguette to soak up the sauce.