Easy Stovetop Beef Bourguignon
A simplified take on the French classic — tender beef simmered in red wine with mushrooms and carrots. One pot, no fancy cuts, perfect for a cozy weekend.
Prep time20 min
Cook time90 min
Total time110 min
Servings6 servings
DifficultyMedium
Ingredients
- 1kg stewing beef, cut into chunks
- 3 tbsp flour
- 2 tbsp olive oil
- 2 onions, chopped
- 3 carrots, sliced thick
- 250g mushrooms, quartered
- 3 garlic cloves, minced
- 2 cups red wine
- 2 cups beef stock
- 2 tbsp tomato paste
- 2 bay leaves
- Salt and black pepper
Instructions
- 1Toss the beef with flour, salt and pepper. Brown it in batches in hot oil, then set aside.
- 2In the same pot, soften the onions and carrots for a few minutes, then add the garlic and mushrooms.
- 3Stir in the tomato paste and cook for a minute, then pour in the wine and scrape up the browned bits.
- 4Return the beef to the pot with the stock and bay leaves. Bring to a simmer.
- 5Cover and cook gently for about 1.5 hours until the meat is fork-tender, stirring now and then.
- 6Season to taste and serve with mashed potatoes or crusty bread.
Tips
- Brown the beef in batches so it sears instead of steaming.
- Any dry red wine works — you don't need anything expensive.
- The stew tastes even better the next day, so make extra.
