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Weeknight Beef Bourguignon-Style Stew
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Ingredients
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Step by step
Method
5 steps
- 1
Pat 2 lb beef chuck (1½-inch cubes) dry and season with 1½ teaspoons kosher salt and ½ teaspoon black pepper. Heat 2 tablespoons olive oil in a Dutch oven over medium-high and brown the beef in batches until deep brown on a couple of sides — don't crowd. Transfer to a plate.
- 2
Add 1 medium chopped yellow onion and 3 carrots cut into thick coins; cook about 5 minutes until the onion softens. Stir in 3 minced garlic cloves, 2 tablespoons flour, and 2 tablespoons tomato paste; cook 1 full minute until the paste darkens and smells sweet-savory.
- 3
Gradually pour in 4 cups low-sodium beef broth, scraping up the browned bits. Add 1 teaspoon dried thyme, 2 bay leaves, 8 oz halved cremini mushrooms, and the beef with its juices.
- 4
Bring to a simmer, cover, and cook over low heat 75–90 minutes until the beef is fork-tender. Stir in 1 cup frozen pearl onions for the final 15 minutes so they warm through without turning mushy.
- 5
Fish out the bay leaves, taste for salt, and scatter with chopped parsley. Serve over mashed potatoes. You want a cozy weeknight bourguignon-style stew with tender beef — not tough chewy cubes or a thin watery broth.