Beef Bourguignon Recipe
Ingredients:
- 1.5 kg (3.3 lbs) beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil
- 200g (7 oz) bacon, diced
- 1 large onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups (750ml) red wine (such as Burgundy)
- 2 cups (500ml) beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 200g (7 oz) pearl onions, peeled
- 200g (7 oz) mushrooms, quartered
- 2 tablespoons butter (for cooking mushrooms and onions)
- Fresh parsley, chopped (for garnish)
Instructions:
- Preparation:
- Preheat your oven to 160°C (320°F).
- Cook the Bacon:
- In a large Dutch oven, heat 1 tablespoon of olive oil over medium heat.
- Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set it aside.
- Sear the Beef:
- Pat the beef cubes dry with paper towels and season them with salt and pepper.
- In the same pot, in batches, sear the beef on all sides in the bacon fat and a bit of the remaining olive oil if needed. Remove and set aside.
- Cook the Vegetables:
- Add the chopped onion and sliced carrots to the pot, and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Add Flour and Liquid:
- Return the beef and bacon to the pot. Sprinkle with flour and toss to coat the meat evenly.
- Pour in the red wine, beef broth, and tomato paste. Stir to combine.
- Add the thyme and bay leaves.
- Simmer:
- Bring the mixture to a simmer on the stovetop.
- Once simmering, cover the pot with a lid and transfer it to the preheated oven.
- Cook in the oven for 2.5 to 3 hours, or until the beef is tender.
- Cook the Pearl Onions and Mushrooms:
- While the beef is cooking, in a separate pan, melt the butter over medium heat.
- Add the pearl onions and cook until they begin to caramelize.
- Add the mushrooms and cook until they are golden brown. Set aside.
- Combine and Finish:
- Once the beef is tender, remove the pot from the oven and place it back on the stovetop.
- Add the caramelized onions and mushrooms to the pot, and simmer for another 10-15 minutes on low heat.
- Adjust the seasoning with salt and pepper if necessary.
- Serve:
- Garnish with fresh parsley and serve the Beef Bourguignon hot. It pairs beautifully with mashed potatoes, crusty bread, or buttered noodles.
Tips:
- Choosing the Wine: A good quality Burgundy or Pinot Noir will enhance the flavor of the dish, but any dry red wine will work.
- Browning the Meat: Properly searing the beef is crucial for developing the rich flavors in the stew.
- Cooking Time: Slow cooking is key to tenderizing the beef and allowing the flavors to meld together beautifully.
Enjoy this classic French dish, perfect for a special dinner or a cozy evening at home!