Classic Beef Bourguignon for One

A rich and hearty French stew featuring tender beef braised in red wine with mushrooms, onions, and aromatic herbs. Perfectly balanced flavors create a comforting dish ideal for a cozy dinner.

Steps

1. Pat the beef cubes dry and season with salt and pepper. 2. Heat olive oil in a heavy-bottomed pan over medium-high heat. Brown the beef on all sides, then remove and set aside. 3. In the same pan, add butter and sauté pearl onions and carrots until softened. 4. Add garlic and mushrooms; cook for 2-3 minutes until mushrooms release moisture. 5. Stir in tomato paste and cook for 1 minute. 6. Return beef to the pan. Pour in red wine and beef stock, add thyme and bay leaf. 7. Bring to a simmer, then cover and reduce heat to low. Cook gently for 1.5 to 2 hours until beef is tender. 8. Remove thyme sprig and bay leaf. Adjust seasoning with salt and pepper. 9. Garnish with fresh parsley and serve hot.

150g beef chuck, cut into 1-inch cubes 50g pearl onions, peeled 50g button mushrooms, halved 1 small carrot, sliced 1 garlic clove, minced 100ml red Burgundy wine 100ml beef stock 1 tsp tomato paste 1 tbsp olive oil 1 tbsp butter 1 sprig fresh thyme 1 bay leaf Salt and pepper to taste Fresh parsley, chopped (for garnish)