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main dish · French
Beef Bourguignon
A deeply savory French stew of seared beef, red wine, pearl onions, mushrooms, and carrots, slowly simmered until tender and glossy. It is even better made a day ahead.
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French
Beef and Carrot Braise
A classic French-inspired braise of browned beef, sweet carrots, pearl onions, and thyme simmered until tender in a glossy red wine sauce. It is deeply savory, comforting, and even better the next day.
175 min
4 servings
Medium
How to prepare
1
Season the beef with 8 g of the salt and the pepper. Heat 1 tablespoon of the olive oil in a large Dutch oven over medium-high heat until shimmering.
2
Sear the beef in two batches for 2 to 3 minutes per side, turning until deeply browned. Transfer it to a plate and add the remaining olive oil between batches if the pot looks dry.
3
Reduce the heat to medium. Add the diced onion and cook for 5 minutes, stirring, until softened and lightly golden. Add the garlic and cook for 30 seconds until fragrant.
4
Stir in the tomato paste and cook for 1 minute until it darkens slightly. Pour in the wine, scrape up the browned fond, and simmer for 3 minutes to reduce by about one-third.
5
Return the beef and any collected juices to the pot. Add the stock, carrots, pearl onions, thyme, bay leaf, and remaining salt. Bring just to a boil, then reduce to a gentle simmer.
6
Cover and simmer gently for 2 to 2 1/4 hours, stirring once or twice, until the beef is fork-tender and the carrots can be pierced easily without collapsing.
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7
Remove the thyme stems and bay leaf. Taste the sauce and adjust the seasoning. If the sauce is thinner than desired, simmer uncovered for 5 to 10 minutes until lightly coats a spoon.
8
Rest the braise for 10 minutes off the heat, then ladle the beef, carrots, onions, and sauce into warm bowls and serve.
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Why this recipe works
Searing creates a savory crust on the beef, while a slow, covered simmer converts connective tissue into gelatin and infuses the carrots and onions with the wine-rich stock.
Storage and reheating
How to store it
Cool within 2 hours, refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Store the sauce with the beef and vegetables to protect their texture.
How to reheat it
Reheat gently in a covered saucepan over medium-low heat until steaming throughout and the beef reaches 74°C, adding a splash of stock if needed. Thaw frozen portions overnight in the refrigerator.
Nutrition / serving
712kcal
49.80 gprotein
26.66 gcarbs
41.20 gfat
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