Beef Bourguignon
Experience the classic French delight with Beef Bourguignon, where tender beef chunks are bathed in a rich red wine sauce accompanied by earthy mushrooms and sweet carrots. This culinary masterpiece will transport your taste buds to the heart of Burgundy.
Prep time: 30 minutesCook time: 4 hoursServes: 6
Ingredients
2 lbs beef chuck, cubed
1 bottle (750ml) red wine
2 cups beef stock
4 strips bacon, diced
1 lb mushrooms, quartered
1 lb carrots, sliced
1 large onion, chopped
3 cloves garlic, minced
2 tbsp tomato paste
2 tbsp flour
2 tbsp olive oil
2 tbsp butter
1 bay leaf
1 tsp thyme
Salt and pepper to taste
Instructions
1. Preheat your oven to 325°F (163°C).
2. In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove and set aside.
3. In the same pot, add olive oil and sear the beef cubes until browned on all sides. Remove and set aside.
4. In the same pot, add butter and sauté onions, garlic, and carrots until softened.
5. Stir in the flour and tomato paste, cooking for another minute.
6. Gradually add red wine, scraping up browned bits from the bottom.
7. Return beef and bacon to the pot, add mushrooms, bay leaf, thyme, and beef stock.
8. Bring to a simmer, cover, and transfer to the oven. Braise for 3 hours or until the beef is tender.
9. Remove bay leaf before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop over medium heat until heated through, or in the microwave.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
