Slow-Braised Beef Bourguignon Rigatoni
Slow-Braised Beef Bourguignon Rigatoni is a comforting and hearty dish that seamlessly blends the rich, savory flavors of classic beef bourguignon with robust rigatoni pasta. This recipe is perfect for family gatherings or cozy dinners, impressing guests with its depth of flavor and satisfying texture. The slow-braising process infuses the beef with aromatic herbs and red wine, ensuring every bite is packed with deliciousness. Top it off with melted cheese for a visually stunning presentation that warms the soul and fills the belly.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: French
Ingredients
Scale
- 2 lbs beef chuck, cut into 1.5" cubes
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, sliced
- 4 cloves garlic, minced
- 1 cup red wine
- 12 oz rigatoni pasta
- 1 cup grated Parmesan cheese
Instructions
- Season beef with salt and pepper. In a Dutch oven, heat olive oil over medium-high and brown the beef for 8-10 minutes.
- Add onion, carrots, and garlic; cook until softened (about 5 minutes). Stir in tomato paste and flour; cook for another minute.
- Deglaze with red wine, scraping up browned bits; add stock, bay leaf, thyme, and rosemary. Simmer.
- Cover and braise on low heat for about 2-3 hours until tender.
- While braising, prepare mushrooms and pearl onions in a skillet with butter and olive oil until golden.
- Cook rigatoni in salted water until al dente; drain.
- Combine rigatoni with the beef mixture and fold in mushrooms and onions.
- Transfer to a baking dish, top with cheeses, and bake at 350°F (175°C) for 20-25 minutes or until golden.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 490
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg