Herb-Infused Beef Bourguignon
A delightful twist on the classic French dish, Herb-Infused Beef Bourguignon offers tender beef simmered in a fragrant red wine sauce, enhanced with fresh herbs for an aromatic culinary experience.
Prep time: 20 minutesCook time: 3 hoursServes: 6
Ingredients
2 lbs beef chuck, cubed
1 tbsp olive oil
6 oz bacon, diced
1 onion, sliced
2 cloves garlic, minced
1 cup carrots, chopped
2 cups red wine
2 cups beef stock
2 tbsp tomato paste
1 bay leaf
2 sprigs fresh thyme
2 sprigs fresh rosemary
Salt and black pepper to taste
1/4 cup all-purpose flour
8 oz mushrooms, quartered
2 tbsp butter
Instructions
1. Preheat your oven to 350°F (175°C).
2. Heat olive oil in a large Dutch oven over medium heat. Add diced bacon and cook until crisp. Remove bacon and set aside.
3. In the same pot, brown the cubed beef in batches, ensuring all sides are seared. Remove and set aside.
4. Add sliced onion, minced garlic, and chopped carrots to the pot. Sauté until onions are translucent.
5. Stir in the all-purpose flour and cook for 2 minutes.
6. Gradually pour in red wine, scraping up any browned bits from the bottom of the pot.
7. Return the bacon and beef to the pot. Add beef stock, tomato paste, bay leaf, thyme, rosemary, salt, and pepper.
8. Bring to a simmer before covering and placing in the oven for 2.5 hours.
9. During the last 30 minutes, melt butter in a skillet over medium heat. Sauté the mushrooms until golden brown, then add to the stew.
10. Remove from oven and let cool slightly before serving.
Storage
Store beef bourguignon in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of beef stock or water if necessary.
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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.
