🇫🇷 Classic Bœuf Bourguignon
🍷 Ingredients:
Main:
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2.5 lbs (1.1 kg) beef chuck or stewing beef, cut into 2-inch cubes
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Salt & black pepper
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2–3 tbsp olive oil
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6 oz (170g) bacon, diced
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2 carrots, sliced
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1 onion, chopped
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2 garlic cloves, minced
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2 tbsp tomato paste
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2 tbsp flour
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3 cups dry red wine (e.g., Burgundy or Pinot Noir)
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2 cups beef stock
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2 tsp fresh thyme (or 1 tsp dried)
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1 bay leaf
Add Later:
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1 tbsp butter
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20 pearl onions (peeled; frozen works)
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8 oz mushrooms, halved or quartered
🍲 Instructions:
1. Brown the Beef
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Pat beef dry. Season with salt and pepper.
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In a Dutch oven or heavy pot, heat oil. Brown beef in batches. Don’t crowd the pan. Remove and set aside.
2. Sauté Bacon and Vegetables
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In the same pot, cook bacon until crispy. Remove and set aside with the beef.
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Add carrots and onions; cook until softened (5–7 mins).
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Stir in garlic and tomato paste; cook 1 minute.
3. Deglaze and Build the Base
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Add flour, stir to coat everything, cook 2 minutes.
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Return beef and bacon to the pot. Add wine and stock—just enough to barely cover meat.
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Add thyme and bay leaf.
4. Simmer or Braise
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Option A (Stovetop): Bring to a simmer, then cover and simmer gently for 2.5 to 3 hours.
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Option B (Oven): Cover and transfer to a preheated 325°F (160°C) oven for 2.5 to 3 hours.
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The beef should be fork-tender.
5. Prepare Onions and Mushrooms
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While stew simmers, melt butter in a pan.
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Brown pearl onions and mushrooms until golden. Season lightly. Set aside.
6. Finish the Stew
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When the beef is done, add the sautéed onions and mushrooms.
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Simmer uncovered for 15–20 minutes to thicken slightly and let flavors meld.
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Remove bay leaf. Taste and adjust seasoning.
🥖 Serving Suggestions:
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Serve hot over buttered noodles, mashed potatoes, or crusty French bread.
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Garnish with chopped parsley for freshness.
Would you like a slow cooker, pressure cooker, or vegetarian version as well?