One Pot Beef Bourguignon Recipe
This One Pot Beef Bourguignon brings all the cozy richness of the French classic into a single, simplified pot.With tender chunks of beef, earthy mushrooms, and carrots simmered in a red wine-infused sauce, it’s a meal that’s sure to impress.
Ingredients
- 2 lbs beef chuck roast cut into 1.5-inch chunks
- 2 tablespoons olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 3 large carrots sliced
- 2 cups mushrooms sliced
- 2 cups red wine such as Pinot Noir or Merlot
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme or 1 sprig fresh thyme
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
Prepare Ingredients
- Chop the onion, slice the carrots and mushrooms, and mince the garlic.
- Pat the beef chunks dry with a paper towel for a better sear.
Sear the Beef
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
- Add the beef chunks in batches, searing until all sides are browned. Transfer the seared beef to a plate and set aside.
Sauté Vegetables
- In the same pot, add the onion and cook for 3-4 minutes until softened.
- Add garlic, cooking for an additional minute until fragrant.
Build the Sauce
- Pour in the red wine, stirring to deglaze the pot and scraping up any browned bits from the bottom (adds flavor to the sauce).
- Add the beef broth, tomato paste, thyme, and bay leaf. Stir well.
Simmer the Stew
- Return the seared beef to the pot. Add carrots and mushrooms.
- Season with salt and pepper to taste.
- Cover and reduce the heat to low, allowing the stew to simmer for 1.5 to 2 hours, or until the beef is fork-tender.
Garnish and Serve
- Remove the bay leaf. Taste and adjust seasoning if needed.
- Serve warm, garnished with fresh parsley.