A pot of beef Bourguignon simmering on the stove is a sign that something truly special is happening in the kitchen.
This Le Creuset Beef Bourguignon recipe embraces the slow-cooked magic of French cuisine while staying simple and accessible.
Using a well-marbled cut of beef, fragrant herbs, and a generous pour of red wine, this dish develops deep, robust flavor as it cooks low and slow.
The Dutch oven does all the heavy lifting—locking in moisture and concentrating flavor. It’s a hearty, deliciously old-world meal, and honestly, an easy beef Burgundy recipe like this one belongs in every home cook’s repertoire.
Le Creuset Beef Bourguignon Recipe
Slow-cooked in a Dutch oven, this Le Creuset Beef Bourguignon recipe features tender beef, red wine, and hearty vegetables for a rich, comforting French classic.
Recipe Overview:
- Total Time: 3 hours 30 minutes
- Course: Main Course
- Cuisine: French
- Yield: 6 servings
- Calories Per Serving: Approximately 450 calories
Ingredients Required
Meat Selection:
- 2 pounds beef chuck, cut into cubes
Vegetables:
- 3 large carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
Aromatics And Herbs:
- 2 sprigs fresh thyme
- 2 bay leaves
Wine Choice:
- 1 ½ cups dry red wine (such as Pinot Noir or Burgundy)
Other Ingredients:
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Step-By-Step Cooking Instructions
Preparing The Ingredients:
- Start by preparing all the ingredients as mentioned above.
Browning The Meat:
- In a large Le Creuset pot or Dutch oven, heat olive oil over medium-high heat.
- Add the beef cubes in batches, ensuring not to overcrowd the pot, and brown them on all sides. Remove and set aside.
Cooking The Vegetables:
- Add the minced garlic and chopped onion to the same pot. Sauté until fragrant and translucent.
- Add the sliced carrots and cook until slightly softened.
- Stir in the sliced mushrooms and cook until they start to brown.
Braising The Beef:
- Put the browned beef back in the pot.
- Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits.
- Stir in the tomato paste, fresh thyme, and bay leaves.
- Season with salt and pepper to taste.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer gently for 2-3 hours until the beef is tender and the flavors have melded together.
Tips And Tricks For Perfect Beef Bourguignon
- For extra depth of flavor, you can add a tablespoon of butter to the pot before browning the meat.
- Make sure to use a good quality dry red wine for the best results.
- If you prefer a thicker sauce, you can mix a tablespoon of flour with a bit of water and stir it into the stew during the last 30 minutes of cooking.
Serving Suggestions
- Beef Bourguignon is traditionally served with crusty bread, mashed potatoes, or egg noodles.
- Sprinkle chopped fresh parsley over the stew before serving for a pop of color and freshness.
Health Benefits Of Beef Bourguignon
Despite its rich and hearty nature, Beef Bourguignon can be a nutritious meal. The beef and veggies provide an abundance of nutrition, vitamins, and minerals.
Common Mistakes To Avoid
- Overcooking the beef can result in tough meat.
- Using a low-quality wine can affect the overall flavor of the dish.
- Not properly browning the meat before braising can lead to a lack of depth in flavor.
And there you have it! A soul-warming Le Creuset Beef Bourguignon recipe straight from the heart of France, ready to dazzle your taste buds.
So grab your Le Creuset Dutch oven, roll up your sleeves, and let’s cook up some magic together in Naznin’s Kitchen!
Le Creuset Beef Bourguignon Recipe
Ingredients
Meat Selection:
- 2 pounds beef chuck cut into cubes
Vegetables:
- 3 large carrots sliced
- 1 onion chopped
- 3 cloves garlic minced
- 8 ounces mushrooms sliced
Aromatics And Herbs:
- 2 sprigs fresh thyme
- 2 bay leaves
Wine Choice:
- 1 ½ cups dry red wine such as Pinot Noir or Burgundy
Other Ingredients:
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
Preparing The Ingredients:
- Start by preparing all the ingredients as mentioned above.
Browning The Meat:
- In a large Le Creuset pot or Dutch oven, heat olive oil over medium-high heat.
- Add the beef cubes in batches, ensuring not to overcrowd the pot, and brown them on all sides. Remove and set aside.
Cooking The Vegetables:
- Add the minced garlic and chopped onion to the same pot. Sauté until fragrant and translucent.
- Add the sliced carrots and cook until slightly softened.
- Stir in the sliced mushrooms and cook until they start to brown.
Braising The Beef:
- Put the browned beef back in the pot.
- Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits.
- Stir in the tomato paste, fresh thyme, and bay leaves.
- Season with salt and pepper to taste.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer gently for 2-3 hours until the beef is tender and the flavors have melded together.
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