Serves 8
135 min
Beef Burgundy
Recipe GLPRcc48eb7406c4d3
A classic French braise of tender beef chuck simmered in rich red wine with carrots, mushrooms, pearl onions, and fresh thyme. The meat becomes meltingly tender after slow cooking in the savory wine-based sauce, creating a deeply flavorful, restaurant-quality dish perfect for serving over egg noodles or mashed potatoes.
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Ingredients
1 tbsp olive oil
2 lb boneless beef chuck, cut into 2-inch cubes
2 tbsp all-purpose flour
1 large yellow onion, peeled and quartered
3 clove garlic cloves, peeled and minced
2 tbsp tomato paste
2 c dry red wine (such as Burgundy or Pinot Noir)
4 sprig fresh thyme sprigs
3 large carrots, peeled and cut into 1-inch rounds
2 package fresh mushrooms (cremini or button), halved
1 bag frozen peas
¾ tsp salt
½ tsp coarsely ground black pepper
Directions
Pat the beef chuck cubes dry with paper towels. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat until shimmering. Working in batches to avoid crowding, brown the beef on all sides until a deep golden crust forms, about 3-4 minutes per side. Transfer the browned beef to a plate.
In the same pot, add the quartered onion and cook until lightly softened, about 3 minutes. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the tomato paste and cook for 2 minutes, stirring frequently to combine with the oil and onions.
Sprinkle the all-purpose flour over the mixture and stir well to coat the vegetables, cooking for another minute to eliminate the raw flour taste.
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Return the beef to the pot along with any accumulated juices.
Add the fresh thyme sprigs, salt, and black pepper. Bring the liquid to a simmer, then reduce heat to low. Cover the pot and cook gently for 45 minutes.
After 45 minutes, add the carrot rounds and mushroom halves to the pot, stirring gently. Cover and continue cooking for another 45 minutes, until the beef is very tender and easily pierced with a fork and the carrots are cooked through. The internal temperature of the beef should reach at least 160°F for ground meat consistency or tender fork-pierced doneness for chunks.
Add the frozen peas directly to the pot without thawing, stir gently, and cook for 5 more minutes until the peas are heated through.
Remove and discard the thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot over egg noodles, mashed potatoes, or crusty bread.
