Beef Bourguignon
By: max
A classic French stew with tender beef, red wine, and vegetables.
1. 3 pounds of, cut into 2-inch cubes of beef chuck
2. 6 ounces of, diced of bacon
3. 2 large, cut into chunks of carrots
4. 2 medium, chopped of onions
5. 4 cloves, minced of garlic
6. 3 cups of dry (preferably Burgundy) of red wine
7. 2 cups of of beef broth
8. 2 tablespoons of of tomato paste
9. 1 cup of peeled of pearl onions
10. 1 pound of button, quartered of mushrooms
11. 3 tablespoons of unsalted, divided of butter
12. 3 tablespoons of of all-purpose flour
13. 4 sprigs of of fresh thyme
14. 2 of bay leaves
15. 2 tablespoons of of olive oil
16. to taste of salt
17. to taste of black pepper
18. 1/4 cup of chopped, for garnish of fresh parsley
1. Preheat oven to 325°F (165°C).
2. Pat beef dry and season generously with salt and pepper.
3. In a large Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon and set aside.
4. In batches, sear beef in the bacon fat until browned on all sides. Transfer to a plate.
5. Add chopped onions and carrots to the pot. Cook until softened, about 5 minutes.
6. Add garlic and cook for 30 seconds until fragrant.
7. Sprinkle flour over vegetables and cook, stirring, for 1-2 minutes.
8. Slowly add red wine, scraping up any browned bits from the bottom of the pot.
9. Add beef broth, tomato paste, thyme, bay leaves, bacon, and seared beef. Bring to a simmer.
10. Cover and transfer to the oven. Cook for 2 1/2 to 3 hours until beef is very tender.
11. Meanwhile, in a skillet, sauté pearl onions in 1 tablespoon butter until browned. Add to the stew for the last hour of cooking.
12. In the same skillet, sauté mushrooms in remaining 2 tablespoons butter until golden. Add to the stew during the last 30 minutes of cooking.
13. Remove thyme sprigs and bay leaves. Season with salt and pepper to taste.
14. Serve hot, garnished with fresh parsley, alongside mashed potatoes or crusty bread.