Beef Bourguignon

Beef Bourguignon at The Little Shop of Olive Oils

A pot of Beef Bourguignon simmering on the stove makes the whole house feel warm.

This is the kind of recipe that rewards patience. Tender beef, slowly braised in red wine and beef broth, layered with carrots, mushrooms, pearl onions, and fresh herbs. It’s rustic, comforting, and deeply flavorful.

What makes this version extra special is the addition of our Garlic Premium Olive Oil and Denissimo Dark Balsamic.

The Garlic Olive Oil builds a savory foundation right from the start as you brown the beef. And the Denissimo? It adds richness and a subtle sweetness that enhances the wine without overpowering it. It deepens the sauce and gives it that velvety finish that makes you go back for another spoonful.

Serve it over creamy mashed potatoes, buttery noodles, or simply with crusty bread to soak up every drop of that sauce.

Slow-cooked. Savory. Worth every minute.

Beef Bourguignon

The Little Shop of Olive Oils

Servings

Serves 6

Prep Time

20 minutes

Cook Time

2 hours 30 minutes

Category

Main Courses

A rich and hearty Beef Bourguignon made with Garlic Premium Olive Oil, Denissimo Dark Balsamic, red wine, tender beef, and slow-simmered vegetables for a deeply flavorful classic.

Beef Bourguignon

Ingredients

  • 2 lbs beef chuck, cut into 2-inch cubes

  • 3 Tbsp Garlic Premium Olive Oil

  • 1 large onion, diced

  • 3 cloves garlic, minced

  • 2 cups red wine (Burgundy or Pinot Noir)

  • 3 Tbsp Denissimo Dark Balsamic Vinegar

  • 3 cups beef broth

  • 2 Tbsp tomato paste

  • 1 bay leaf

  • 1 sprig fresh rosemary (or ½ tsp dried)

  • 1 sprig fresh thyme (or ½ tsp dried)

  • 4 large carrots, sliced diagonally into 1-inch pieces

  • 8 oz mushrooms, halved or quartered

  • Salt and freshly ground black pepper, to taste

  • 1 spring fresh thyme (for garnish)

Directions

  1. Season beef cubes generously with salt and freshly ground black pepper.

  2. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons Garlic Premium Olive Oil over medium-high heat.

  3. Brown beef in batches, making sure not to overcrowd the pot. Brown on all sides, then transfer to a plate and set aside.

  4. Add remaining tablespoon of Garlic Premium Olive Oil if needed. Add diced onion and minced garlic and sauté for 2–3 minutes until softened.

  5. Pour in red wine and Denissimo Dark Balsamic, scraping up browned bits from the bottom of the pot. Simmer for a few minutes to reduce slightly.

  6. Return browned beef and any juices to the pot. Add beef broth, tomato paste, bay leaf, rosemary, and thyme. Bring to a boil.

  7. Reduce heat to low, cover, and simmer for 1½ hours.

  8. Stir in carrots and mushrooms. Cover and continue simmering for another 45 minutes to 1 hour, until beef and vegetables are tender.

  9. Remove bay leaf and herb sprigs. Adjust seasoning with salt and pepper as needed.

  10. Garnish with fresh thyme before serving.

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