Beef Bourguignon-The Little Shop of Olive Oils

Beef Bourguignon


  • 2 lbs. beef chuck, cut into 2-inch cubes
  • 3 tablespoons Premium Extra Virgin Olive Oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 cups red wine (preferably Burgundy or Pinot Noir)
  • 3 tablespoons Denissimo Dark Balsamic Vinegar 
  • 3 cups beef broth
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1 sprig fresh rosemary (or 1/2 teaspoon dried)
  • 1 sprig fresh thyme (or 1/2 teaspoon dried)
  • 4 large carrots, sliced diagonally into 1-inch pieces
  • 8 oz mushrooms, halved or quartered depending on size
  • 12 pearl onions, peeled
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)


  • Season beef cubes with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of EVOO over medium-high heat. Add beef cubes in batches, ensuring not to overcrowd, and brown on all sides. Transfer browned beef to a plate and set aside.
  • In the same pot, add another tablespoon of EVOO if needed. Add diced onion and garlic, sautéing until translucent, about 2-3 minutes.
  • Add red wine and balsamic vinegar to the pot, scraping up any browned bits from the bottom. Let the mixture simmer for a couple of minutes to reduce slightly.

  • Return browned beef to the pot along with any accumulated juices. Add beef broth, tomato paste, bay leaf, rosemary, and thyme. Bring to a boil, then reduce heat to low, cover, and let simmer for 1.5 hours.

  • Stir in carrots, mushrooms, and pearl onions. Cover and continue simmering for another 45 minutes to 1 hour, or until beef and vegetables are tender.
  • Remove the bay leaf, rosemary, and thyme sprigs. Season the stew with additional salt and pepper if needed. Garnish with freshly chopped parsley.
  • Serve Beef Bourguignon over mashed potatoes, rice, or with crusty bread to soak up the rich sauce.
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