Beef Merlot (Budget Beef Bourguignon)
ID: 10702e3f...
A rich and succulent beef stew inspired by the classic French Beef Bourguignon, slowly braised with chuck roast, aromatic vegetables, beef broth, and Merlot red wine until melt-in-your-mouth tender.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Sear seasoned chuck roast cubes in a hot Dutch oven, then set aside. → Sauté chopped onion with butter, stir in flour, and cook for 3-4 minutes. → Deglaze the pan with Merlot and reduce by half. → Return the beef to the pot with carrots, celery, herbs, and beef broth. → Simmer covered for 1.5 hours, then uncovered for 30 minutes until beef is tender and sauce is thickened.
Cooking Steps
Brief Cooking Order
Sear seasoned chuck roast cubes in a hot Dutch oven, then set aside. → Sauté chopped onion with butter, stir in flour, and cook for 3-4 minutes. → Deglaze the pan with Merlot and reduce by half. → Return the beef to the pot with carrots, celery, herbs, and beef broth. → Simmer covered for 1.5 hours, then uncovered for 30 minutes until beef is tender and sauce is thickened.
Introduction
A rich and succulent beef stew inspired by the classic French Beef Bourguignon, slowly braised with chuck roast, aromatic vegetables, beef broth, and Merlot red wine until melt-in-your-mouth tender.
Step 1
Trim excess fat from the chuck roast and cut into 2-inch cubes. Season generously with salt and black pepper.
Step 2
Heat vegetable oil in a large Dutch oven over high heat. Sear the beef cubes in batches until deeply browned on all sides, then remove the beef and set aside.
Step 3
Coarsely chop 1 large onion.
Step 4
Add the chopped onion to the Dutch oven with a pinch of salt and 1 tablespoon of butter. Sauté until lightly sweated.
Step 5
Stir in 2 tablespoons of flour and cook for 3 to 4 minutes to soften the onions and cook out the raw flour flavor.
Ingredients List
Important Notes
Buy a whole chuck roast instead of pre-cut stew meat; it is cheaper and allows you to control the size of the beef cubes and discard excess fat.
Use a decent drinking-quality Merlot; avoid low-quality cooking wines.
Opt for a high-quality, low-sodium, all-natural beef broth rather than generic ones to ensure the best flavor.
Tying the fresh thyme sprigs together with kitchen string makes them easy to fish out before serving.
Serving the stew over mashed potatoes maintains a clean, beautiful presentation and keeps the potatoes from getting mushy in the stew.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...