Hearty Slow-Cooked Beef Bourguignon

Ingredients:

2 lbs beef chuck, cut into 1-inch cubes
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
8 oz cremini mushrooms, quartered
4 cloves garlic, minced
1 tbsp tomato paste
1 bottle (750ml) dry red wine (Burgundy or Pinot Noir recommended)
2 cups beef broth
1 tbsp fresh thyme leaves
1 bay leaf
1 tbsp balsamic vinegar
1 tbsp brown sugar
1/2 cup pearl onions, peeled
1/4 cup chopped fresh parsley, for garnish

Preparation:

Step 1: Prepare the Beef

In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated. This will help to create a rich and thickened sauce as the beef braises.

Step 2: Sear the Beef

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, ensuring not to overcrowd the pot. Sear on all sides until browned, about 2-3 minutes per side. Remove the beef from the pot and set aside. Searing the beef creates a deep, rich flavor and helps to seal in the juices.

Step 3: Sauté the Vegetables

Reduce the heat to medium and add the chopped onion, carrots, and celery to the pot. Sauté until the vegetables are softened and slightly caramelized, about 8-10 minutes. Stir occasionally, scraping up any browned bits from the bottom of the pot. These browned bits add depth of flavor to the sauce.

Step 4: Add Aromatics and Tomato Paste

Add the quartered mushrooms and minced garlic to the pot. Cook for another 3-5 minutes, until the mushrooms are softened and the garlic is fragrant. Stir in the tomato paste and cook for 1 minute more. The tomato paste adds richness and depth to the sauce.

Step 5: Deglaze with Red Wine

Pour the red wine into the pot, scraping up any remaining browned bits from the bottom. Bring the wine to a simmer and let it reduce by half, about 10-15 minutes. This step is crucial for developing the complex flavors of the bourguignon.

Step 6: Combine Ingredients and Braise

Return the seared beef to the pot. Add the beef broth, thyme leaves, bay leaf, balsamic vinegar, and brown sugar. Stir to combine. Bring the mixture to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (165°C).

Step 7: Slow Cook in the Oven

Braise the beef bourguignon in the oven for 2.5 to 3 hours, or until the beef is fork-tender and the sauce has thickened. Check the pot occasionally to ensure the liquid hasn’t completely evaporated. If necessary, add a little more beef broth.

Step 8: Add Pearl Onions

During the last 30 minutes of cooking, add the peeled pearl onions to the pot. This allows them to become tender but not mushy.

Step 9: Finish and Serve

Remove the pot from the oven and discard the bay leaf. Skim off any excess fat from the surface of the sauce. Taste and adjust the seasoning as needed, adding salt and pepper to your preference.

Step 10: Garnish and Serve

Garnish with fresh chopped parsley. Serve hot over mashed potatoes, creamy polenta, or egg noodles. Beef bourguignon is even better the next day, as the flavors have had time to meld together.