Simple Overnight Beef Bourguignon
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A rich and comforting French classic that feels elegant but is actually very simple to make. Marinating the beef overnight gives the meat deep flavor, while slow cooking creates a tender sauce filled with warmth and richness.
Ingredients
For the Marinade (night before)
* 2½–3 lb (1.1–1.4 kg) beef chuck or stewing beef, cut into cubes
* 1 bottle red wine (about 3 cups / 750 ml)
* 2 onions, sliced
* 3–4 carrots, sliced
* 4 garlic cloves, crushed
* 2 tbsp tomato paste
* 2 bay leaves
* Fresh thyme or oregano
* Salt and pepper
For Cooking
* 2–3 tbsp flour
* Olive oil
* 1 small knob margarine
* 1 cup pearl onions
* 1 lb (450 g) mushrooms
* 4–5 potatoes, peeled and cut into chunks
* 2–3 cups beef stock or water (as needed)
* Salt and pepper to taste
Method
1. Marinate Overnight
Place the beef in a large bowl with wine, onions, carrots, garlic, tomato paste, herbs, salt, and pepper. Cover and refrigerate overnight.
2. Prepare the Meat
The next day, remove the beef from the marinade. Reserve the liquid and vegetables. Pat the meat dry slightly.
3. Coat with Flour
Lightly toss the beef pieces with flour.
4. Sauté the Beef
Heat olive oil in a heavy pot or Dutch oven. Brown the beef in batches until nicely colored on all sides.
5. Cook the Vegetables
Add the marinated vegetables into the pot and sauté for a few minutes with the meat.
6. Add the Marinade
Pour the reserved marinade liquid back into the pot. Add enough stock or water to mostly cover the meat.
7. Slow Cook
Cover and simmer gently for about 2½ to 3 hours, until the beef becomes tender.
8. Pearl Onions
In a separate pan, melt a small knob of margarine and sauté the pearl onions until lightly golden. Add them to the pot.
9. Add Potatoes & Mushrooms
About 1 hour before the end of cooking, add the potatoes and mushrooms.
10. Finish Cooking
Continue simmering until the vegetables are soft and the sauce has thickened beautifully.
11. Serve
Serve hot with mashed potatoes, rice, couscous, or fresh bread to soak up the sauce.
A dish that tastes even better the next day — rich, comforting, and full of French flavor.