There's something undeniably comforting about a pot of Rustic Herb-Infused Beef Bourguignon simmering away on a chilly day. Rich, aromatic, and infused with earthy herbs, this dish transcends the typical beef stew, drawing its roots from classic French cuisine to warm both your kitchen and soul.
Beef chuck is the star here, offering a perfect balance of tenderness and flavor after a long simmer. We coat it in flour to help thicken the stew. Olive oil is used to brown the beef, adding a layer of depth. A splash of brandy gives a nuanced warmth, while a bottle of red wine, like Burgundy, brings robust flavor and acidity. Beef broth enhances the beefy flavor base, and garlic with onion create a fragrant foundation. Carrots and celery add sweetness and texture, paired with the umami punch from tomato paste. Dried thyme and bay leaves infuse the stew with earthy notes. Finally, baby portobello mushrooms add a savory richness, while fresh parsley brightens the dish before serving.
This hearty dish pairs wonderfully with creamy mashed potatoes or a crusty loaf of French bread to soak up the rich sauce. A side of garlicky green beans or a simple salad with vinaigrette adds a refreshing contrast.
Start by seasoning your beef cubes generously with salt and pepper, then toss them in flour until well-coated. This step is crucial for creating a nice crust and helps thicken the stew later. Heat olive oil in a large Dutch oven over medium-high heat and brown the beef in batches. Don’t overcrowd the pan; you want a good sear, not a steam. Set the beef aside as it browns.
In the same pot, add your onions, carrots, celery, and garlic, sautéing them until softened — about five minutes should do. This step builds the flavor base. Stir the beef back into the pot, along with tomato paste, and cook for a minute, letting the paste meld with the vegetables.
Pour in the brandy and wine, using a wooden spoon to scrape up those delicious brown bits stuck to the bottom. This deglazing adds incredible flavor. Add in the beef broth, thyme, and bay leaves, bringing everything to a gentle boil. Once boiling, reduce the heat to low, cover your pot, and let it simmer for about two hours, stirring occasionally.
After the beef has simmered into tenderness, add the mushrooms and continue to cook for another 30 minutes. This will allow the mushrooms to absorb all the flavors. Before serving, remove the bay leaves, taste for seasoning, and finish with a sprinkle of fresh parsley.
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