Boeuf Bourguignon

Boeuf Bourguignon is a classic French dish that embodies the essence of comfort food. Originating from the Burgundy region of France, this hearty beef stew is slow-cooked in red wine, along with onions, carrots, mushrooms, and garlic, creating a rich, flavorful sauce. The long, slow simmer allows the meat to become incredibly tender while the wine and herbs infuse the dish with depth and complexity. Perfect for a cozy dinner, Boeuf Bourguignon is best served with crusty bread or buttery mashed potatoes to soak up the delicious sauce.

Ingredients:

• 3 lbs beef chuck, cut into 2-inch cubes
• Salt and pepper, to taste
• 2 tbsp olive oil
• 6 oz bacon, diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 tbsp flour
• 2 cups red wine (preferably Burgundy or Pinot Noir)
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 bay leaf
• 2 tsp fresh thyme, chopped (or 1 tsp dried thyme)
• 1 lb baby potatoes, halved
• 8 oz pearl onions, peeled
• 12 oz mushrooms, sliced
• 2 tbsp butter
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Beef: Season the beef cubes with salt and pepper. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, ensuring all sides are seared. Remove and set aside.
2. Cook the Bacon and Vegetables: In the same pot, add the diced bacon and cook until crispy. Remove and set aside with the beef. Add the chopped onion, garlic, and carrots to the pot. Sauté for 5-7 minutes until softened.
3. Deglaze and Simmer: Sprinkle the flour over the vegetables, stirring well to coat. Cook for 2 minutes to remove the raw flour taste. Slowly pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for about 10 minutes, allowing the wine to reduce slightly.
4. Add Broth and Herbs: Add the beef broth, tomato paste, bay leaf, and thyme. Return the beef and bacon to the pot, stirring to combine. Cover and simmer on low heat for about 1.5 to 2 hours, or until the beef is tender.
5. Add Vegetables and Finish Cooking: Add the baby potatoes, pearl onions, and mushrooms to the pot. Continue to simmer for another 30-40 minutes, or until the vegetables are tender.
6. Season and Serve: Adjust seasoning with salt and pepper if needed. Stir in butter for a glossy finish. Garnish with fresh parsley and serve hot, with crusty bread or over mashed potatoes.

Enjoy your delicious, aromatic Boeuf Bourguignon!