Beef Bourguignon is a classic French dish that's rich, flavorful, and perfect for a special occasion. Here's a traditional recipe:
Ingredients:
- 1.5 kg (3.3 lbs) beef chuck, cut into chunks
- 200g (7 oz) bacon, diced
- 2 onions, sliced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 250g (8 oz) mushrooms, quartered
- 2 tbsp all-purpose flour
- 750ml (3 cups) red wine (such as Burgundy)
- 500ml (2 cups) beef stock
- 2 tbsp tomato paste
- 2 bay leaves
- 4 sprigs thyme
- Salt and pepper to taste
- Olive oil for cooking
- Chopped parsley for garnish
Instructions:
1. Preheat your oven to 160°C (320°F).
2. Pat the beef dry with paper towels and season generously with salt and pepper. Heat some olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef until browned on all sides. Remove the beef and set aside.
3. In the same pot, add the diced bacon and cook until it's crispy. Add the onions, garlic, carrots, and mushrooms. Cook until the vegetables are softened, about 5-7 minutes.
4. Sprinkle the flour over the vegetables and stir well to coat. Cook for a couple of minutes to cook off the raw flour taste. Pour in the red wine and beef stock, stirring well to deglaze the bottom of the pot.
5. Add the tomato paste, bay leaves, and thyme sprigs. Return the beef to the pot, along with any juices that have accumulated. Bring the mixture to a simmer.
6. Cover the Dutch oven with a lid and transfer it to the preheated oven. Let it cook for about 2 to 2.5 hours, or until the beef is tender.
7. Once the beef is cooked, taste and adjust the seasoning with salt and pepper if necessary.
8. Garnish with chopped parsley and serve hot, traditionally with mashed potatoes, crusty bread, or noodles.
9. Enjoy your homemade Beef Bourguignon!
This dish is even better if made a day ahead, as the flavors deepen with time. Just reheat gently before serving.
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