Description
This Rich Red Grape Juice Beef Bourguignon features tender beef infused with deep flavors of red grape juice and aromatic herbs. It’s a comforting dish that warms both the body and the soul, perfect for cozy gatherings.
Ingredients
Scale
- 2.5 lbs (1.1 kg) beef chuck roast, cut into 1.5-inch cubes
- Salt and black pepper, to taste
- 3 tablespoons olive oil
- 4 oz (115 g) pancetta or bacon, diced
- 1 large onion, finely chopped
- 2 medium carrots, sliced into 1/2-inch rounds
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups (720 ml) red wine (preferably Burgundy or Pinot Noir)
- 2 cups (480 ml) beef stock
- 2 tablespoons tomato paste
- 1 bouquet garni (a bundle of herbs, typically thyme, bay leaf, and parsley stems)
- 8 oz (225 g) pearl onions, peeled
- 8 oz (225 g) button mushrooms, quartered
- 2 tablespoons unsalted butter
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 325°F (160°C). This temperature allows for slow, even cooking, ensuring the beef becomes tender.
- Season the beef cubes generously with salt and black pepper. This step enhances the overall flavor of the meat.
- In a large Dutch oven, heat 3 tablespoons of olive oil over medium-high heat. Once hot, add the beef in batches to avoid overcrowding. Brown the cubes for about 5-7 minutes, turning until all sides are golden brown. This caramelization adds depth to the final dish.
- Remove the beef and set it aside. In the same pot, add the diced pancetta or bacon. Cook for 3-4 minutes until it becomes crispy and golden. This will infuse the oil with delicious flavor.
- Add the chopped onion and sliced carrots to the pot. Sauté for 5 minutes until the vegetables start to soften and the onion turns translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to let it burn.
- Sprinkle the 2 tablespoons of flour over the vegetables, stirring constantly for about 1-2 minutes. This will help thicken the sauce later.
- Pour in the 3 cups of red grape juice and 2 cups of beef stock, scraping any browned bits off the bottom of the pot. Bring the mixture to a simmer.
- Add the browned beef back into the pot along with the 2 tablespoons of tomato paste and the bouquet garni. Stir well to combine everything.
- Cover the Dutch oven and transfer it to the preheated oven. Let it braise for 2 hours, checking occasionally. The dish is ready when the beef is fork-tender and infused with rich flavors.
- After 2 hours, add the pearl onions and quartered mushrooms to the pot. Stir gently to incorporate them into the stew, then cover and cook for another 30 minutes until the vegetables are tender.
- Once done, remove the pot from the oven and discard the bouquet garni. Stir in 2 tablespoons of unsalted butter for added richness and glossiness.
- Let the dish rest for about 10 minutes before serving. Garnish with freshly chopped parsley for a pop of color and freshness.
- Prep Time: 15 mins
- Cook Time: 2.5 hours
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 120 mg
Keywords: Be careful not to rush the browning process of the beef. Proper browning creates a flavor base for your dish, so take the time to get it right.