Beef Bourguignon Recipe

Beef Bourguignon, a quintessential French dish, marries tender beef, aromatic vegetables, and a rich wine-infused sauce into a comforting masterpiece. Originating from the Burgundy region of France, this dish has gained worldwide acclaim for its depth of flavor and hearty appeal. Here’s how you can recreate this culinary delight at home:

Ingredients:

• 2 pounds (900g) beef chuck or stewing beef, cut into chunks
• 4 tablespoons olive oil
• Salt and pepper to taste
• 4 slices bacon, chopped
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 cups (480ml) red wine, preferably Burgundy
• 2 cups (480ml) beef broth
• 1 bouquet garni (a bundle of herbs like thyme, parsley, and bay leaf tied together)
• 1 pound (450g) mushrooms, quartered
• 1/2 cup (120ml) pearl onions, peeled
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Beef:

• Pat dry the beef chunks with paper towels to ensure they brown properly. Season generously with salt and pepper.
• In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Brown the beef in batches to avoid overcrowding the pot. Transfer the browned beef to a plate and set aside.

1. Cook the Aromatics:

• In the same pot, add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside.
• Add the diced onion and carrots to the pot. Cook until softened, about 5-7 minutes. Stir in the minced garlic and tomato paste, cooking for another minute.

1. Deglaze and Simmer:

• Pour in the red wine, scraping up any browned bits from the bottom of the pot (this adds flavor). Bring to a simmer and cook for about 10 minutes to reduce slightly.
• Return the beef (and any juices) and crispy bacon to the pot. Add the beef broth and bouquet garni. Bring to a simmer, then cover and cook over low heat for 2 to 2.5 hours, or until the beef is tender.

1. Prepare the Mushrooms and Pearl Onions:

• While the beef is cooking, heat the remaining 2 tablespoons of olive oil and butter in a skillet over medium heat. Add the mushrooms and pearl onions. Sauté until golden brown and tender, about 10 minutes. Season with salt and pepper. Set aside.

1. Thicken the Sauce:

• Once the beef is tender, remove the bouquet garni. In a small bowl, mix the butter and flour together to form a paste (beurre manié). Stir this paste into the simmering beef stew to thicken the sauce. Cook for an additional 10-15 minutes until the sauce has thickened to your desired consistency.

1. Finish and Serve:

• Stir in the sautéed mushrooms and pearl onions. Adjust seasoning with salt and pepper if needed.
• Serve hot, garnished with chopped fresh parsley. Beef Bourguignon pairs beautifully with mashed potatoes, crusty bread, or buttered noodles.

Enjoying Beef Bourguignon

This sumptuous dish is not just a meal; it’s an experience. The slow cooking process allows the flavors to meld together, creating a dish that’s rich, savory, and utterly satisfying. Whether you’re hosting a dinner party or simply treating yourself to a culinary adventure, Beef Bourguignon promises to impress with its robust flavors and tender, melt-in-your-mouth beef. Bon appétit!