Classic Beef Bourguignon for One

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Classic Beef Bourguignon for One AI-generated image
120 minTotal time
MediumDifficulty
550kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Beef chuck Beef brisket cut into similar-sized cubes
  • Button mushrooms Cremini mushrooms
  • Fresh thyme A small pinch of dried thyme

Nutrition per serving

Estimated values for 1 serving, 550 kcal

Protein34 g
Carbohydrates20 g
Fat36 g

Fiber 3 g · Sugar 6 g · Sodium 650 mg

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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.

French

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.

Tips for Classic Beef Bourguignon for One

  • A glossy, lightly thickened sauce should cling to the beef; if it remains very thin near the end, uncover briefly to let some liquid evaporate.
  • Keep the simmer gentle: vigorous bubbling can make the beef fibers tighten and the sauce reduce too quickly.
  • A heavy-bottomed pan with a well-fitting lid helps maintain steady, even braising.

Drink pairing

A medium-bodied Pinot Noir
Its bright acidity and gentle tannins complement the rich beef and red-wine sauce without overwhelming the mushrooms and herbs.

0% option: Sparkling grape juice

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot.

Frequently asked questions

How can I tell when the beef is tender?
It should yield easily when pressed with a fork, rather than feeling firm or springy. If it is still firm, continue the gentle braise and check again.

Can I make this ahead?
Yes. The stew can be made a day ahead and refrigerated; its flavors often meld overnight. Reheat gently until steaming hot.

What should I serve alongside it?
Crusty bread, mashed potatoes, or buttered noodles work well for soaking up the wine-rich sauce.
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