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Beef Bourguignon Recipe
Ingredients:
- 2 lbs beef chuck, cut into 2-inch cubes
- 4 cups full-bodied red wine
- 2 cups beef broth
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 teaspoons fresh thyme, or 1 teaspoon dried
- 2 bay leaves
- 3 carrots, peeled and sliced
- 8 oz mushrooms, quartered
- 4 strips of bacon, diced
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour
- Olive oil
Instructions:
- Prep and Marinate Beef:
- Season the beef cubes with salt and pepper.
- In a large bowl, combine the beef with the red wine. Let marinate for a few hours, or overnight in the fridge.
- Cook the Bacon:
- In a large pot or Dutch oven, cook the bacon over medium heat until crisp. Remove the bacon and set aside, leaving the fat in the pot.
- Brown the Beef:
- Remove the beef from the wine, reserving the wine for later. Pat the beef dry with paper towels.
- Increase the heat to medium-high and sear the beef cubes in batches until browned on all sides. Set aside.
- Sauté Vegetables:
- Reduce the heat to medium. Add the chopped onions and minced garlic to the pot, cooking until onion is translucent.
- Stir in the tomato paste, cooking for another minute.
- Cook the Stew:
- Return the beef and bacon to the pot. Sprinkle the flour over and toss to coat.
- Slowly pour in the reserved wine and beef broth. Add the thyme and bay leaves.
- Bring to a boil, then reduce to a simmer. Cover and let simmer for about 1.5 to 2 hours or until the beef is tender.
- Add Carrots and Mushrooms:
- In the last 30 minutes of cooking, add the sliced carrots and quartered mushrooms.
- Continue to simmer until vegetables are tender.
- Finish and Serve:
- Remove the bay leaves and adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh parsley if desired.
This hearty Beef Bourguignon is perfect for a cozy dinner, especially during the colder months, providing deep, rich flavors and tender meat. Enjoy pairing it with crusty bread or over mashed potatoes!
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