Homemade Beef Bourguignon with Potatoes
A reinvented French classic: tender beef simmered in a rich wine sauce with melt-in-your-mouth potatoes. Flavorful, nutritious, and ready in under two hours, this dish satisfies the most demanding appetites without compromising on quality.
🛒 Ingredients
4 servings
- 21 oz quality beef (chuck roast or flank steak), cut into cubes
- 18 oz baby potatoes, diced
- 3/4 cup good quality red wine
- 3/4 cup beef broth
- 5 oz pearl onions or shallots
- 5 oz button mushrooms
- 3 cloves garlic, crushed
- 2 medium carrots, cut into sticks
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 bouquet garni (thyme, bay leaf, parsley)
- Salt and ground pepper to taste
- 1 tsp granulated sugar
Watch the original video
Watch on TikTokDirections
- 1
Heat the olive oil in a Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then sear them in batches until golden brown. Set aside on a plate.
- 2
In the same Dutch oven, sauté the onions and garlic for 2-3 minutes until translucent.
- 3
Add the tomato paste, mix well, and cook for 1 minute to develop the flavors.
- 4
Deglaze with the red wine, scraping the bottom of the pot. Let it reduce for 3-4 minutes.
- 5
Return the beef to the pot with the bouquet garni, carrots, mushrooms, and potatoes. Pour in the broth until the ingredients are covered.
- 6
Bring to a boil, then reduce the heat. Cover and simmer for 1 to 1.5 hours over low heat until the meat is very tender.
- 7
Taste and adjust seasoning. Add a pinch of sugar if the wine is too acidic.
- 8
Serve hot in shallow bowls with crusty country-style bread.
💡 Chef's Tip
Use a quality red wine—it colors the dish and enhances the flavors. The longer you simmer, the more tender the meat becomes. You can prepare this dish the day before; it will be even better the next day!
