Description
A rich and hearty stew that warms your soul, cooked in just one pot for ultimate convenience.
Ingredients
Scale
- 2 pounds beef chuck, cut into chunks
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 8 ounces mushrooms, sliced
- 2 cups red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat your olive oil in a large, heavy-bottomed pot over medium-high heat. Add the beef chunks in batches—don’t overcrowd! Brown them on each side for about 3-4 minutes, then transfer to a plate.
- Toss in the chopped onion and garlic, stirring until softened, about 5 minutes. Scrape the fond bits from the bottom as you stir.
- Stir in the sliced carrots and mushrooms. Cook for another 5-7 minutes until the mushrooms release their moisture.
- Pour in the red wine and use a wooden spoon to scrape up the brown bits. Let it simmer for 5 minutes to reduce slightly.
- Add the beef back into the pot, along with beef broth, tomato paste, thyme, bay leaf, and a sprinkle of salt and pepper. Bring to a gentle boil, then reduce the heat to low.
- Cover and let it simmer for 1.5 to 2 hours until beef is fork-tender, stirring occasionally and checking for seasoning.
- Remove the bay leaf. Optionally, mash a few beef chunks against the sides of the pot to thicken the stew.
Notes
Serve with crusty bread, mashed potatoes, or over egg noodles. Garnish with fresh parsley or thyme.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg
Keywords: beef bourguignon, one pot meal, hearty stew