Chuck Bourguignoine

Transform your dinner table into a rustic French countryside retreat with this hearty Chuck Bourguignoine recipe, a streamlined take on the classic Boeuf Bourguignon. Featuring tender chunks of beef chuck roast simmered low and slow in a rich red wine and beef stock sauce, this dish is infused with the robust flavors of garlic, thyme, and tomato paste. Velvety pearl onions, golden mushrooms, and a medley of sautéed vegetables add texture and depth to every bite. Perfect for special occasions or cozy family dinners, this one-pot wonder pairs beautifully with creamy mashed potatoes, buttery egg noodles, or crusty artisan bread. With just 30 minutes of prep and a few hours of simmering, this comforting, restaurant-worthy meal is well worth the time, bringing bold flavors and melt-in-your-mouth tenderness to your plate.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large yellow onion
• 3 medium carrots
• 2 celery stalks
• 4 cloves garlic
• 3 tablespoons all-purpose flour
• 2 cups dry red wine
• 2 cups beef stock
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon thyme
• 8 ounces mushrooms
• 1 cup pearl onions
• 2 tablespoons parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Cut the beef chuck roast into 1.5-inch cubes. Pat the cubes dry with paper towels and season them with salt and pepper.

Step 2

In a large Dutch oven, heat the olive oil and half of the butter over medium-high heat. Brown the beef in batches, ensuring each piece develops a deep golden crust. Transfer the browned beef to a plate and set aside.

Step 3

Peel and dice the yellow onion. Peel and cut the carrots into thick slices. Chop the celery stalks into similar-sized pieces. Mince the garlic cloves.

Step 4

Add the remaining butter to the Dutch oven. Sauté the onion, carrots, and celery until softened, about 5-7 minutes. Add the garlic and cook for another 1-2 minutes until fragrant.

Step 5

Sprinkle the flour over the vegetables and stir well to coat. Cook the flour for 1-2 minutes to remove its raw taste.

Step 6

Gradually pour in the red wine, scraping the bottom of the pot to release any browned bits. Add the beef stock, tomato paste, bay leaves, thyme, and the seared beef with its juices. Stir to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 2.5 to 3 hours, stirring occasionally, until the beef is fork-tender.

Step 8

While the stew is cooking, clean and quarter the mushrooms. In a skillet, sauté them in a bit of butter until browned. Set aside.

Step 9

Blanch and peel the pearl onions. Add them to the stew along with the sautéed mushrooms during the last 30 minutes of cooking.

Step 10

Taste the stew and adjust seasoning with additional salt and pepper if needed. Remove the bay leaves and stir in freshly chopped parsley before serving.

Step 11

Serve hot with mashed potatoes, egg noodles, or crusty bread.

Nutrition Facts

Serving size	(2702.3g)

Amount per serving	% Daily Value*
Calories	3422.7

Total Fat 221.2g	0%
Saturated Fat 79.1g	0%
Polyunsaturated Fat 6.7g
Cholesterol 680.4mg	0%
Sodium 5284.7mg	0%
Total Carbohydrate 94.8g	0%
Dietary Fiber 16.8g	0%
Total Sugars 32.8g
Protein 187.1g	0%

Vitamin D 0IU	0%
Calcium 411.0mg	0%
Iron 32.1mg	0%
Potassium 5969.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.8%

Protein: 24.0%

Carbs: 12.2%