Go Back

Recipe by:

Sara Crocker

Comforting One-Pot Beef Bourguignon for Holidays

A comforting one-pot beef bourguignon that's perfect for holiday gatherings, simmered with red wine and hearty vegetables.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: French
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 2 lb. chuck roast, cut into 1-inch cubes
  • Salt to taste
  • Freshly ground black pepper to taste
  • 3 Tbsp. olive oil
  • 1 large onion, finely chopped
  • 2 carrots sliced
  • 3 cloves garlic, minced
  • 1 bottle dry red wine (750 mL)
  • 2 cups beef broth
  • 2 Tbsp. tomato paste
  • 2 Tbsp. fresh thyme leaves or 1 tablespoon dried thyme
  • 1 lb. baby potatoes, halved
  • 8 oz. cremini mushrooms, quartered
  • Fresh parsley, chopped for garnish

Equipment

  • Dutch oven or heavy-bottomed pot

Method
 

  1. Start by seasoning the beef cubes with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Add the beef in batches and sear until browned on all sides, about 4-5 minutes.
  2. Transfer the beef to a plate. Add onion and carrots to the pot, sautéing for about 5 minutes until onions are translucent. Add garlic and sauté for an additional minute until fragrant.
  3. Pour in the red wine and scrape up any browned bits, then let it reduce by about a third for around 10 minutes.
  4. Lower the heat and return the beef to the pot. Add beef broth, tomato paste, thyme, bay leaves, potatoes, and mushrooms. Stir well and bring to a gentle simmer. Cover and cook on low heat for about 2 hours.
  5. Once the beef is fork-tender, taste and adjust seasoning. Discard bay leaves and garnish with fresh parsley before serving.

Notes

This dish is best served warm with creamy mashed potatoes or crusty bread. It tastes even better the next day as the flavors meld.