2. Sauté the Vegetables
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Add 2 tbsp olive oil to the same pot.
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Sauté onion, carrots & celery for 5–7 min.
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Add garlic, cook for 1 min. Stir in tomato paste and cook for 2 min.
3. Deglaze with Wine
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Pour in the red wine and scrape the bottom of the pot.
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Let simmer 5 min to cook off the alcohol.
4. Simmer the Stew
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Add beef back to the pot with juices.
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Add broth, herbs, bay leaf, salt & pepper.
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Bring to a boil, reduce to low heat. Cover & simmer for 1.5–2 hrs until beef is tender.
5. Prepare Onions & Mushrooms
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In a skillet, melt butter.
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Sauté pearl onions for 5 min until golden.
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Add mushrooms and cook another 5 min until browned.
6. Combine and Finish
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Add onions & mushrooms to the stew. Simmer 20–30 more min.
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Optional: Thicken sauce with a flour slurry (1 tbsp flour + water).
7. Serve
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Taste and adjust seasoning.
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Garnish with chopped parsley.
🍽️ Serving Suggestions
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With crusty French bread
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Over mashed potatoes
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With egg noodles, rice, or polenta
💡 Tips
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Wine Matters: Use a good dry red wine (Burgundy is ideal).
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Make Ahead: Even tastier the next day!
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Slow Cooker: Cook on low 6–8 hrs after browning steps.
Beef Bourguignon is a soul-warming dish that’s rich, savory, and deeply satisfying. Perfect for special dinners or cozy nights at home. Bon appétit! ❤️
