Le Creuset Beef Bourguignon
This Le Creuset Beef Bourguignon recipe is a classic French stew made with tender beef chuck, carrots, mushrooms, and herbs, slow-simmered in red wine and beef broth for rich, deep flavor. Cooked in a Dutch oven, it’s a hearty and comforting one-pot main course that serves six.
- Prep time
- 30 min
- Cook time
- 3 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds beef chuck, cut into cubes
- 3 large carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 ½ cups dry red wine (such as Pinot Noir or Burgundy)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- 1
In a large Le Creuset pot or Dutch oven, heat olive oil over medium-high heat
- 2
Add the beef cubes in batches, ensuring not to overcrowd the pot, and brown them on all sides. Remove and set aside
- 3
Add the minced garlic and chopped onion to the same pot. Sauté until fragrant and translucent
- 4
Add the sliced carrots and cook until slightly softened
- 5
Stir in the sliced mushrooms and cook until they start to brown
- 6
Put the browned beef back in the pot
- 7
Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits
- 8
Stir in the tomato paste, fresh thyme, and bay leaves
- 9
Season with salt and pepper to taste
- 10
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.