Prepare to embark on a culinary journey that will transport you straight to the rustic kitchens of France with this incredible Beef Burgundy recipe. Imagine tender, melt-in-your-mouth beef swimming in a rich, velvety wine sauce that promises to turn an ordinary Monday into an extraordinary dining experience. This isn't just another beef stew - it's a gastronomic adventure that will have your family and friends begging for seconds (and thirds)!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 2 pounds beef chuck, cut into cubes
- 1/4 cup flour
- 1 bottle red wine
- 2 cups beef broth
- 1 onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Remove beef chuck from refrigerator 30 minutes before cooking to bring to room temperature. Pat meat dry with paper towels to ensure proper browning.
- Season beef cubes generously with salt and pepper. Coat each piece thoroughly with flour, shaking off excess.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 2 tablespoons of olive oil and brown meat in batches, ensuring each piece develops a deep golden-brown crust. Do not overcrowd the pan.
- Remove browned meat and set aside. In the same pot, sauté chopped onions, carrots, and minced garlic until onions become translucent and fragrant.
- Deglaze the pot with red wine, scraping up all browned bits from the bottom. Add beef broth and return meat to the pot.
- Bring liquid to a simmer, then reduce heat to low. Cover and cook slowly for approximately 2 hours, stirring occasionally, until meat becomes incredibly tender.
- Check seasoning halfway through cooking and adjust salt and pepper as needed. If sauce becomes too thick, add small amounts of additional beef broth.
- Once meat is fork-tender, remove lid and allow sauce to reduce and thicken for final 15-20 minutes.
- Let dish rest for 10 minutes before serving. Garnish with fresh chopped parsley if desired.
Tips
- Temperature is Key: Always let your beef come to room temperature before cooking to ensure even browning and maximum tenderness.
- Don't Rush the Browning: Take your time when searing the meat. A deep golden-brown crust builds incredible flavor foundations for your dish.
- Wine Matters: Use a good quality red wine you'd actually enjoy drinking. Burgundy or Pinot Noir work wonderfully, but any dry red wine will do.
- Low and Slow is the Secret: Patience is crucial. The long, slow cooking breaks down tough meat fibers, creating that signature melt-in-your-mouth texture.
- Rest Your Dish: Always let the Beef Burgundy rest for 10 minutes after cooking. This allows the flavors to settle and the sauce to thicken slightly.Pro Tip: This dish tastes even better the next day, so don't hesitate to make it in advance for an even more developed flavor profile!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 110mg
