Boeuf Bourguignon
A traditional French stew featuring tender beef chunks braised in red wine with onions, carrots, and mushrooms. This comforting dish is perfect for a cozy evening and delivers deep, savory flavors that are sure to tantalize your taste buds.
Prep time: 15 minutesCook time: 3 hoursServes: 6
Ingredients
3 lbs beef chuck, cut into 2-inch cubes
1 bottle (750ml) red Burgundy wine
2 cups beef stock
2 tbsp tomato paste
2 tbsp all-purpose flour
2 tbsp olive oil
4 oz bacon, diced
1 lb pearl onions, peeled
3 cloves garlic, minced
2 cups carrots, sliced
1 lb mushrooms, quartered
2 sprigs fresh thyme
2 bay leaves
Salt and pepper to taste
Instructions
1. Preheat the oven to 350°F (175°C).
2. In a large Dutch oven, heat olive oil over medium heat. Add bacon and cook until crispy. Remove and set aside.
3. Season beef with salt and pepper. Brown beef in batches, ensuring all sides are seared. Remove and set aside.
4. In the same pot, add pearl onions and cook until slightly caramelized.
5. Add garlic and cook for 1 minute.
6. Stir in flour and tomato paste; cook for another 2 minutes.
7. Slowly add red wine and deglaze the pot, scraping up brown bits.
8. Return beef and bacon to the pot. Add carrots, mushrooms, thyme, bay leaves, and beef stock.
9. Bring to a simmer, cover, and transfer to the oven. Cook for 2.5 to 3 hours, until beef is tender.
10. Discard thyme and bay leaves before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, gently warm on the stove over medium heat or in the oven at 350°F until heated through.
Scan for cooking tips & leave a review!
itsonly.recipes/view/boeuf-bourguignon
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.
