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Slow-Cooked Beef Bourguignon

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Slow-Cooked Beef Bourguignon is a French classic made with tender beef, red wine, cognac, and vegetables simmered into a rich, luxurious stew. Perfect for cozy dinners or entertaining, this dish brings together comfort and elegance in every bite.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 30 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: 6–8 servings
  • Category: Main Dish
  • Method: Braising
  • Cuisine: French

Ingredients

3 lbs beef chuck, cut into 2-inch chunks

Kosher salt and freshly ground black pepper

3 tbsp olive oil (divided)

1/4 cup cognac (or brandy)

4 carrots (2 chopped, 2 sliced later)

1 large yellow onion, cut into chunks

4 garlic cloves, smashed

3 cups full-bodied red wine (such as Burgundy, cabernet sauvignon, or merlot)

2 cups beef stock

2 tbsp tomato paste

1 tsp dried thyme

1 1/2 cups pearl onions, peeled

12 oz white mushrooms, halved or quartered

1 tbsp brown sugar

Instructions

  1. Preheat oven to 325°F (165°C). Pat beef dry and season generously with salt and pepper.
  2. Heat 2 tbsp olive oil in a Dutch oven. Sear beef in batches until browned. Transfer to a bowl.
  3. Deglaze pan with cognac, scraping browned bits. Reduce by half and pour over beef.
  4. In the same pot, sauté 2 chopped carrots, onion, and garlic in 1 tbsp olive oil for 3 minutes. Return beef and cognac to the pot.
  5. Add wine, stock, tomato paste, and thyme. Ensure beef is submerged. Bring to a simmer, cover, and transfer to oven. Cook 2 1/2–3 hours until beef is very tender.
  6. Meanwhile, slice remaining carrots and steam until crisp-tender (about 30 minutes before beef is done).
  7. In a skillet, sauté pearl onions and mushrooms in olive oil until golden.
  8. Remove beef from oven. Strain liquid into saucepan, discarding cooked vegetables. Simmer until reduced by half to make a sauce. Stir in brown sugar; adjust seasoning.
  9. Return beef, fresh carrots, pearl onions, and mushrooms to pot with sauce. Simmer 15 minutes to heat through.
  10. Serve hot with mashed potatoes, buttered noodles, or crusty bread.

Notes

  • Brisket or short ribs can be substituted for chuck.
  • Cognac adds depth, but can be swapped with brandy or omitted.
  • Add lardons or pancetta for a smoky twist.
  • Use fresh parsley or rosemary as garnish for brightness.
  • For a faster version, prepare in a pressure cooker or slow cooker.

Nutrition

Find it online: https://cheftinaskitchen.com/slow-cooked-beef-bourguignon/