Beef Burgundy with Couscous (20 Minutes + Slow Cook Time)

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Beef burgundy, also known as boeuf bourguignon, is a classic French dish that is rich, flavorful, and perfect for a cozy dinner. This version includes tender beef simmered in a Burgundy wine sauce with mushrooms, onion, and carrot coins, creating a delicious blend of flavors and textures.

The dish is traditionally slow-cooked, allowing the beef to become incredibly tender and the flavors to deepen and meld beautifully. Served alongside fluffy couscous, this meal is both comforting and elegant, making it ideal for a special occasion or a weekend family dinner.

Ingredients

Units Scale
  • 2 lbs beef chuck, cut into cubes
  • 3 cups Burgundy wine (or any good quality red wine)
  • 2 cups beef broth
  • 1 lb mushrooms, sliced
  • 1 large onion, chopped
  • 2 cups carrot coins
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1/4 cup all-purpose flour
  • Salt and pepper to taste
  • Olive oil
  • Fresh parsley, chopped, for garnish
  • 2 cups couscous, for serving

Instructions

  1. Marinate Beef (Optional, overnight): For deeper flavor, marinate the beef in 1 cup of the wine overnight in the refrigerator.
  2. Brown Beef (10 minutes): In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef cubes in batches. Set aside.
  3. Sauté Vegetables (5 minutes): In the same pot, add more olive oil if needed. Sauté the onion, carrots, and garlic until they begin to soften.
  4. Add Mushrooms (5 minutes): Add the mushrooms and cook until they release their moisture.
  5. Make Sauce (5 minutes): Stir in tomato paste, flour, thyme, and bay leaves. Cook for a minute, then pour in the remaining wine and beef broth.
  6. Simmer (2-3 hours): Return the beef to the pot. Bring to a simmer, then reduce heat to low and cook, covered, until the beef is tender.
  7. Prepare Couscous (10-15 minutes): Near the end of the cooking time, prepare couscous according to package instructions.
  8. Serve (5 minutes): Remove bay leaves from the Beef Burgundy. Serve the beef and sauce over couscous, garnished with chopped parsley.

Notes

Cooking beef burgundy is about patience – allowing it to simmer slowly results in tender meat and a richly flavored sauce. Use a good quality wine, as its flavor is key to the dish. The carrot coins not only add sweetness and texture but also a pop of color.

Couscous makes for a lighter alternative to traditional sides, but you can also serve this with mashed potatoes or crusty bread.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/beef-burgundy-with-couscous-20-minutes-slow-cook-time/