Beef Bourguignon, a classic French dish, is a rich and hearty stew made with tender beef slow-cooked in red wine, along with carrots, onions, mushrooms, and aromatic herbs. The flavors deepen as the beef braises, creating a luxurious sauce that perfectly complements the melt-in-your-mouth texture of the meat. Often served with creamy mashed potatoes, crusty bread, or buttered noodles, this comforting dish is perfect for cozy dinners or special occasions. Its robust flavor and elegant presentation make it a timeless favorite for any table.
Ingredients
- 2 lbs boneless beef sirloin steak or chuck roast (cut into 1-inch pieces)
- 2 tbps all-purpose flour
- 2 tsp Montreal steak seasoning
- 2 tbsp olive oil (divided)
- 1 large onion (chopped)
- 2 medium parsnips (peeled and cut into 1-1/2-inch pieces)
- 2 medium carrots (peeled and cut into 1-1/2-inch pieces)
- 2 garlic cloves (minced)
- 1 can diced tomatoes ((14-1/2 ounces) undrained)
- 1 cup dry red wine
- 2 tbsp red currant jelly
- 2 bay leaves
- 2 fresh rosemary sprigs
- 1 can cannellini beans ((15 ounces) rinsed and drained )
- Minced fresh parsley
Instructions
- Preheat oven to 350°. Toss beef with flour and steak seasoning. In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches; remove with a slotted spoon.
- In the same pan, heat remaining oil over medium heat. Add onion, celery, parsnips and carrots; cook and stir until onion is tender. Add garlic; cook 1 minute longer. Stir in tomatoes, wine, jelly, bay leaves, rosemary and beef; bring to a boil.
- Bake, covered, 1-1/2 hours. Stir in beans; bake, covered, 30-40 minutes longer or until beef and vegetables are tender. Remove bay leaves and rosemary sprigs. If desired, sprinkle with parsley.
