Photo from pinterest.com

Boeuf Bourguignon, a hallmark of French cuisine, is a rich and savory beef stew braised in red wine and flavored with onions, garlic, and a bouquet of herbs. This iconic dish, originating from the Burgundy region, is perfect for a luxurious dinner that celebrates the art of slow cooking and deep, complex flavors.

Ingredients:

3 lbs (1.36 kg) beef chuck, cut into 2-inch cubes

1 bottle (750 ml) Burgundy red wine

4 cups (0.95 liters) beef broth

1/2 lb (0.23 kg) bacon, diced

1/2 lb (0.23 kg) carrots, sliced

1/2 lb (0.23 kg) pearl onions, peeled

1/2 lb (0.23 kg) mushrooms, quartered

3 cloves garlic, minced

2 tablespoons tomato paste

3 tablespoons all-purpose flour

2 tablespoons butter

3 bay leaves

1 teaspoon dried thyme

1/4 cup (0.06 liters) brandy (optional)

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions:

Marinate the Beef:

Place the beef cubes in a large bowl. Pour the red wine over the beef, cover, and refrigerate for at least 4 hours, preferably overnight.

Cook the Bacon:

In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.

Brown the Beef:

Remove the beef from the marinade and pat dry. Reserve the marinade. Brown the beef in batches in the bacon drippings until all sides are golden brown. Remove the beef and set aside.

Sauté the Vegetables:

In the same pot, add the butter, sliced carrots, pearl onions, and minced garlic. Sauté until the vegetables are softened and lightly browned.

Deglaze the Pot:

Add the brandy to the pot (if using) and cook for 1-2 minutes, scraping up any browned bits from the bottom. Stir in the tomato paste and flour, cooking for another minute to form a roux.

Combine Ingredients:

Return the beef and bacon to the pot. Pour in the reserved wine marinade and beef broth. Add the bay leaves, thyme, salt, and pepper. Bring to a simmer.

Braise the Beef:

Cover the pot and simmer on low heat for about 2.5 to 3 hours, or until the beef is tender and the sauce has thickened.

Add Mushrooms:

In the last 30 minutes of cooking, add the quartered mushrooms to the pot.

Serving:

Serve Boeuf Bourguignon hot, garnished with fresh parsley. This robust stew is best enjoyed with crusty French bread, creamy mashed potatoes, or buttered noodles, which complement its rich, savory sauce.

Boeuf Bourguignon is a quintessential French dish that exemplifies the beauty of slow-cooked, deeply flavored food. Perfect for special occasions or a comforting meal, this classic recipe brings the essence of French culinary tradition to your table.