Simple & Easy Beef Bourguignon Stew
Dive into the heart of French culinary tradition with this beef bourguignon stew, a comforting recipe that enhances the flavors of slow-cooked meat. Simplicity and refinement come together in this winter dish with intense aromas of red wine, herbs, and mushrooms, perfect for warming up large gatherings. Follow our step-by-step guide for a guaranteed tender and delicious result. A timeless classic that, thanks to simple tips, ensures family and convivial success.
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€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Sear the beef: Heat olive oil in a Dutch oven over medium-high heat. Sear the beef cubes in small batches until browned on all sides. Remove and set aside.
- 2
Cook onions and garlic: In the same pot, add butter and sauté pearl onions for 6–8 minutes. Add minced garlic and cook for 1 more minute.
- 3
Add mushrooms: Add sliced mushrooms and cook for 4–5 minutes until they start to brown. Remove and set aside.
- 4
Deglaze with red wine: Pour red wine into the pot to deglaze, scraping up the browned bits. Let reduce by half for 6–8 minutes.
- 5
Simmer meat and vegetables: Return meat and vegetables to the pot. Add tomato paste, beef broth, thyme, and bay leaf. Season with salt and pepper. Bring to a boil, then simmer covered for 2 hours.
- 6
Reduce sauce: If sauce is too thin, remove the lid and simmer for an additional 15–20 minutes to reduce. Adjust seasoning.
- 7
Finalize and serve: Remove thyme and bay leaf. Garnish with chopped fresh parsley. Serve with mashed potatoes, pasta, or crusty bread.
- For more flavor, marinate the meat in the wine with thyme in the refrigerator for a few hours or overnight before cooking.
- Use a cast iron Dutch oven for even cooking and better sauce reduction.
- Variations: Replace beef with pork shank or veal. For a vegetarian version, use portobello mushrooms and vegetable broth.
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