Beef bourguignon is a quintessential French dish that showcases the art of slow-cooked comfort food. This time-tested recipe transforms tender beef, aromatic vegetables, and red wine into a delectable masterpiece that will leave you craving more. Follow this step-by-step guide to bring the essence of French cuisine to your table.
Ingredients:
- 2 pounds of beef chuck, cubed
- Salt
- Black pepper
- 2 tablespoons olive oil
- 4 slices of bacon
- 1 onion
- 2 carrots
- 6 cloves of garlic
- 2 tablespoons all-purpose flour
- 1 bottle of red wine
- 2 cups of beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 pound of small pearl onions
- 1 pound of mushrooms
- Fresh parsley, chopped, for garnish
Instructions:
- Season the beef cubes with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches until deeply seared. Set aside. In the same pot, add chopped bacon and cook until crispy. Add chopped onion, sliced carrots, and minced garlic. Sauté until the vegetables are softened.
- Sprinkle flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste. Pour in the red wine, beef broth, and add tomato paste, dried thyme, and bay leaves. Bring to a simmer.
- Return the seared beef to the pot, cover, and simmer over low heat for 2 to 2.5 hours until the beef is fork-tender.
- In a separate pan, sauté the pearl onions and mushrooms until golden brown. Add them to the beef stew during the last 30 minutes of cooking.
- Adjust seasoning, discard bay leaves, and serve the beef bourguignon over mashed potatoes or crusty bread. Garnish with chopped fresh parsley and savor the rich, complex flavors of this classic French dish. Bon appétit!
