Beef Bourguignon with a Citrus Zest

Name: Beef Bourguignon with a Citrus Zest
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 servings
Ingredients: 3 lbs beef chuck, cut into 2-inch cubes; 1 cup red wine; 2 cups beef broth; 2 tbsp tomato paste; 1 large onion, chopped; 4 cloves garlic, minced; 2 tbsp olive oil; 1 tbsp butter; 1 lb baby carrots; 8 oz pearl onions; 2 tbsp flour; 2 tsp orange zest; 1 tsp thyme; 2 bay leaves; Salt to taste; Black pepper to taste; 1 cup mushrooms, halved; 2 tbsp fresh parsley, chopped

🕒 Prep: 30 min

🔥 Cook: 3 hours

🍽 Serves: 6

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Beef Bourguignon with a Citrus Zest combines the classic French flavors of rich, slow-cooked beef with a surprising citrus twist. This cozy dish is perfect for a special dinner or a comforting weekend treat, bringing warmth and depth to your table.

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Ingredients for Beef Bourguignon with a Citrus Zest

Beef chuck is your go-to for a tender, flavorful stew, breaking down beautifully over a long cook time. Red wine not only tenderizes the meat but adds a depth of flavor that's quintessential to this dish. Beef broth enhances the beefy taste, while the tomato paste gives a slight tang and richness. Onions and garlic lay the aromatic foundation, with olive oil and butter providing a luscious cooking base. The sweetness of baby carrots and pearl onions balances the savory notes. Flour helps thicken the sauce, while orange zest brings unexpected brightness. Thyme and bay leaves add earthy tones, and mushrooms contribute a meaty texture. Finally, fresh parsley adds a pop of color and freshness.

Tips & Tricks

Ensure the beef is well-marinated for maximum tenderness and flavor.
Use a good quality red wine that you would enjoy drinking.
Brown the beef in batches to avoid steaming it instead of searing.
Stir occasionally during cooking to prevent sticking and ensure even cooking.

Serving Suggestions

Serve this Beef Bourguignon over creamy mashed potatoes or alongside a crusty loaf of French bread to soak up the flavorful sauce. A side of roasted Brussels sprouts or green beans would add a nice, fresh contrast to the rich stew.

Frequently Asked Questions

Can I use a different cut of beef?: Yes, other cuts like brisket or short ribs can work well, but they may require different cooking times.
What if I don't have a Dutch oven?: A heavy-bottomed pot with a lid will do the trick, or you can transfer everything to a slow cooker after browning the beef.
Can I make this in advance?: Absolutely! This dish tastes even better the next day once the flavors have had more time to meld.

Beef Bourguignon with a Citrus Zest Recipe Walkthrough

Start by marinating your beef overnight in red wine. This step is crucial for tenderizing the meat and infusing it with flavor. The next day, heat some olive oil in a Dutch oven over medium heat. Brown the beef in batches, ensuring each piece gets a nice sear. Don't crowd the pot; give the beef room to caramelize. Once browned, set the beef aside.

In the same pot, melt a tablespoon of butter and add your chopped onion and minced garlic. Sauté them until they are soft and fragrant — this will take just a few minutes. Stir in the flour and cook for another minute or two to get rid of the raw flour taste. Mix in the tomato paste, which will add a nice depth of flavor.

Return the browned beef to the pot and add your baby carrots, pearl onions, mushrooms, and thyme. Stir everything together so the flavors start to meld. Pour in the beef broth and nestle in the bay leaves. Bring the pot to a gentle simmer.

Cover your Dutch oven and transfer it to a preheated 325°F oven. Let it cook for about 2.5 hours, stirring occasionally. This slow cooking process is where the magic happens — the flavors deepen, and the beef becomes melt-in-your-mouth tender.

Once out of the oven, stir in the orange zest. This adds a fresh, unexpected twist to the classic flavors. Season to taste with salt and pepper. Just before serving, sprinkle with chopped fresh parsley for a burst of color and flavor.

Why You'll Love This Recipe

Infuses traditional beef bourguignon with a fresh, aromatic citrus zest.
Perfect for impressing guests or treating yourself to a gourmet meal.
Rich, deep flavors developed through slow cooking.
Minimal prep work with a rewarding outcome.

Ingredients

3 lbs beef chuck, cut into 2-inch cubes

1 cup red wine

2 cups beef broth

2 tbsp tomato paste

1 large onion, chopped

4 cloves garlic, minced

2 tbsp olive oil

1 tbsp butter

1 lb baby carrots

8 oz pearl onions

2 tbsp flour

2 tsp orange zest

1 tsp thyme

2 bay leaves

Salt to taste

Black pepper to taste

1 cup mushrooms, halved

2 tbsp fresh parsley, chopped

Step-by-step Instructions

1. In a large bowl, marinate beef in red wine overnight.

2. In a Dutch oven, heat olive oil over medium heat. Brown the beef in batches, setting aside once browned.

3. In the same pot, melt butter and sauté chopped onion and minced garlic until fragrant.

4. Stir in flour, cooking for 1-2 minutes, then add tomato paste.

5. Return beef to the pot, add carrots, pearl onions, mushrooms, and thyme. Stir to combine.

6. Pour in beef broth, add bay leaves, and bring to a simmer.

7. Cover and cook in a preheated oven at 325°F for 2.5 hours, stirring occasionally.