Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. The resting time lets flavors deepen and settle, which suits Southern comfort cooking down to the bone.

Can I use stew meat instead of beef chuck?

You can, but choose well-marbled meat. Beef chuck is preferred for its connective tissue that melts into luxurious mouthfeel. Stew meat may dry out if it lacks fat.

What if I want to use a crock pot or slow cooker?

Brown the meat and sauté the aromatics first, then transfer to your crock pot and cook on low for 6 to 8 hours. This keeps the smell and the feel of homemade, slow-cooked comfort while you go about the day.

How do I thicken the sauce if it’s too thin?

Simmer uncovered until it reduces, or stir in a flour slurry of a tablespoon or two mixed with cold water. For a glossy finish, whisk in a small knob of cold butter at the end.

Is red wine necessary?

The wine adds acid and depth, but if you cannot use alcohol, substitute with additional beef broth and a tablespoon of vinegar for brightness. The result will be different but still warm.

One Pot Beef Bourguignon

Description

A comforting, slow-cooked beef stew infused with rich red wine and aromatic vegetables, perfect for family gatherings.

Ingredients

Scale

2 pounds beef chuck, cut into chunks
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced
2 carrots, sliced
1 tablespoon tomato paste
2 cups red wine
2 cups beef broth
1 bay leaf
1 teaspoon thyme
Salt and pepper to taste

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Instructions

In a large pot, heat olive oil over medium heat.
Add the beef chunks and sear until browned on all sides.
Remove beef and set aside, keeping the fond at the bottom of the pot.
Add onions and garlic in the same pot, cooking until softened.
Add mushrooms and carrots, cooking for 5 more minutes.
Stir in tomato paste, then return the beef to the pot.
Pour in red wine and beef broth, and add bay leaf and thyme.
Bring to a gentle boil, then reduce heat and let simmer for about 1.5 to 2 hours, until beef is tender.
Season with salt and pepper to taste.
Remove bay leaf before serving and let the pot rest for a few minutes.

Notes

Use real butter for enhanced flavor. Pick a dry red wine you would drink; it matters to the final taste.

Prep Time: 15 minutes
Cook Time: 120 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 600mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 36g
Cholesterol: 150mg