Beef Bourguignon Without The Burgundy Recipe

Name: Beef Bourguignon Without The Burgundy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 1/2 pound) boneless beef chuck roast, cut into 2-inch cubes; salt and freshly ground black pepper to taste; 2 tablespoons vegetable oil; 1 onion, chopped; 1 tablespoon butter; 2 tablespoons flour; 2 cups Merlot wine; 2 cups beef broth; 2 carrots, cut into 1-inch pieces; 2 stalks celery, cut into 1/2-inch pieces; 4 sprigs fresh thyme; 1 bay leaf

Servings: persons

1 (2 1/2 pound) boneless beef chuck roast, cut into 2-inch cubes
salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon butter
2 tablespoons flour
2 cups Merlot wine
2 cups beef broth
2 carrots, cut into 1-inch pieces
2 stalks celery, cut into 1/2-inch pieces
4 sprigs fresh thyme
1 bay leaf

1
Generously season beef with salt and pepper.
2
Heat oil in a large Dutch oven over high heat. Cook and stir beef cubes in hot oil until browned on all sides, 10 to 15 minutes. Transfer meat to a plate.
3
Cook and stir onion, butter, and a pinch of salt in the Dutch oven until onion begins to sweat. Stir flour into onion mixture; cook and stir until onion starts to soften, 3 to 4 minutes.
4
Pour wine into onion mixture; bring to a simmer and cook until wine is reduced by half, about 10 minutes. Return beef and any accumulated juices to the Dutch oven. Add beef broth, carrots, celery, thyme sprigs, bay leaf, and salt. Bring to a simmer, cover the pot with a lid, and simmer for 1 1/2 hours on low until meat is almost tender.
5
Remove cover from the Dutch oven and simmer uncovered until meat is tender and stew is thick, about 30 minutes more. Season with salt and pepper.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (2 1/2 pound) boneless beef chuck roast, cut into 2-inch cubes, salt and freshly ground black pepper to taste, 2 tablespoons vegetable oil, 1 onion, chopped, and more.

Yes, Beef Bourguignon Without The Burgundy falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Bourguignon Without The Burgundy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions