Beef Bourguignon is a classic French dish known for its rich, deep flavors. Here’s a traditional recipe for you to try:
Ingredients:
- 2 pounds (about 1 kg) beef chuck, cut into 2-inch cubes
- 4 slices bacon, diced
- 2 tablespoons olive oil
- 2 onions, chopped
- 4 carrots, peeled and sliced
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups red wine (Burgundy or other full-bodied red wine)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 2 bay leaves
- Salt and pepper to taste
- 1 pound (about 450g) mushrooms, quartered
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat: Preheat your oven to 325°F (165°C).
- Prepare the Beef: Pat the beef dry with paper towels to remove excess moisture. Season with salt and pepper. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and set aside.
- Brown the Beef: In the same pot with the bacon fat, brown the beef in batches, ensuring not to overcrowd the pot. This step is crucial for building flavor. Once browned, remove the beef and set it aside with the bacon.
- Sauté Vegetables: In the same pot, add the chopped onions and carrots. Sauté until they begin to soften, about 5 minutes. Add the minced garlic and cook for another minute.
- Deglaze the Pot: Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, then slowly pour in the red wine, scraping up any browned bits from the bottom of the pot.
- Simmer: Add the beef broth, tomato paste, thyme, and bay leaves. Return the bacon and beef to the pot. Bring the mixture to a simmer.
- Cook in the Oven: Cover the pot with a lid and transfer it to the preheated oven. Cook for 2 to 2 1/2 hours, or until the beef is tender.
- Sauté Mushrooms: While the beef is cooking, heat a tablespoon of olive oil in a skillet over medium heat. Add the quartered mushrooms and cook until they release their moisture and turn golden brown, about 5-7 minutes. Season with salt and pepper.
- Finish and Serve: Once the beef is tender, remove the pot from the oven. Stir in the sautéed mushrooms. Taste and adjust seasoning if needed. Garnish with chopped fresh parsley before serving.
- Serve: Beef Bourguignon is traditionally served over mashed potatoes, rice, or with crusty bread to soak up the delicious sauce.
Enjoy your homemade Beef Bourguignon!
