Beef Burgundy
Savor the rich flavors of Beef Burgundy, a classic French stew brimming with tender beef braised to perfection in red wine, vegetables, and aromatic herbs. Perfect for cozy dinners and special occasions.
Prep time: 30 minutesCook time: 3 hoursServes: 6
Ingredients
2 lbs beef chuck, cubed
1/2 cup all-purpose flour
4 strips bacon, diced
2 cups red wine
2 cups beef stock
2 tablespoons tomato paste
1 onion, chopped
3 carrots, sliced
3 cloves garlic, minced
1 bouquet garni (parsley, thyme, bay leaf)
Salt and pepper to taste
8 oz mushrooms, quartered
2 tablespoons butter
Instructions
1. Preheat your oven to 350°F (175°C).
2. Pat the beef cubes dry with a paper towel and season with salt and pepper. Dredge in flour, shaking off any excess.
3. In a large Dutch oven, cook bacon over medium heat until crisp. Remove and set aside, leaving the bacon drippings in the pot.
4. In the same pot, brown the beef in batches, ensuring not to overcrowd the pan. Remove and set aside.
5. Add onions and carrots to the pot and sauté for about 5 minutes until softened.
6. Stir in garlic and tomato paste, cooking for another minute.
7. Return the beef and bacon to the pot. Pour in the red wine and beef stock. Add the bouquet garni. Bring to a simmer.
8. Cover the pot with a lid and transfer to the preheated oven. Cook for about 2.5 hours, or until the beef is tender.
9. In a separate pan, sauté mushrooms in butter until golden brown. Add to the stew during the last 30 minutes of cooking time.
10. Adjust seasoning with salt and pepper before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop over low heat until warmed through.
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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.
