Beef Bourguignon :
Ingredients
β 2 pounds beef chuck, cut into 1-inch cubes
β 1/4 cup all-purpose flour
β 3 tablespoons vegetable oil
β 6 slices bacon, chopped
β 1 large onion, chopped
β 2 carrots, peeled and sliced
β 2 cloves garlic, minced
β 1 cup red wine
β 2 cups beef broth
β 1 tablespoon tomato paste
β 1 teaspoon fresh thyme leaves
β 1 bay leaf
β 8 oz mushrooms, sliced
β 1 cup pearl onions, peeled
β Salt and pepper, to taste
Preparation
1. Prepare the Beef: Toss the beef cubes in flour until coated. Season with salt and pepper.
2. Brown the Beef: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the beef and set aside.
3. Cook the Bacon: In the same pot, add the chopped bacon and cook until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
4. SautΓ© Vegetables: Add the chopped onion and sliced carrots to the pot. Cook until the onion is soft, about 5 minutes. Add minced garlic and cook for an additional 1 minute.
5. Deglaze the Pot: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2 minutes.
6. Combine Ingredients: Return the browned beef and bacon to the pot. Add beef broth, tomato paste, thyme, and bay leaf. Stir to combine.
7. Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender.
8. Add Mushrooms and Pearl Onions: While the beef is simmering, heat a small amount of oil in a skillet over medium heat. SautΓ© the mushrooms and pearl onions until browned and tender, about 5 minutes. Add to the pot during the last 30 minutes of cooking.
9. Finish and Serve: Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. Serve the beef bourguignon warm, with crusty bread or over mashed potatoes.
A classic French dish thatβs rich and hearty!