If you’re looking to embrace a bit of French culinary magic in your kitchen, this Rustic Beef Bourguignon with Root Vegetables is just the ticket. It's a hearty, comforting dish that's perfect for those cozy nights in. Plus, it's a wonderful way to warm up the house with the aromas of slow-cooked goodness.
Beef chuck is the star here, with its tender texture and rich flavor when slow-cooked. Olive oil helps in browning the meat and enhances the overall taste. Bacon adds a smoky depth, while onion and garlic provide a savory base. All-purpose flour thickens the sauce, and red wine adds complexity. The beef stock ensures a savory, beefy depth, and tomato paste adds a hint of sweetness and acidity. Fresh thyme leaves and bay leaves bring an aromatic herbal note. The root vegetables, including carrots, parsnips, and turnips, lend an earthy sweetness, while pearl onions and button mushrooms add texture and richness. Finally, a sprinkle of salt and pepper ties everything together.
This dish pairs perfectly with creamy mashed potatoes or a crusty bread to soak up all that rich sauce. A simple side salad with a light vinaigrette can add a refreshing contrast to the hearty stew.
Start by preheating your oven to 325°F. This is crucial for getting that slow-cooked tenderness. In your trusty Dutch oven, heat up the olive oil over medium-high heat. Toss in the diced bacon and cook it until it's all crispy and delightful. Once done, scoop out the bacon and set it aside. Now, in the same pot, brown the beef chunks in batches. You don't want to overcrowd the pot; it helps the beef brown beautifully instead of steaming. Once each batch is browned, remove them and set aside.
Next, add the chopped onion and garlic into the pot. Sauté them until they're translucent and your kitchen smells heavenly. Stir in the flour, letting it cook for just about a minute. This helps thicken your sauce later. Gradually pour in the red wine, stirring and scraping up all those tasty browned bits stuck to the bottom of the pot. This is where a lot of flavor lives, so don’t skip this step.
Return the beef and bacon to the pot. Stir in the beef stock, tomato paste, thyme, and bay leaves. Bring everything to a gentle simmer while giving it a good stir. Add the carrots, parsnips, and turnips, ensuring they're well distributed in the pot. Cover the pot and transfer it to your preheated oven. Let it cook for about 2.5 hours, stirring occasionally to keep everything cooking evenly.
After the initial cooking time, add the pearl onions and mushrooms to the pot. Continue cooking in the oven for another 30 minutes or until the vegetables are tender and the flavors have melded together beautifully. Before serving, season with salt and pepper to taste.
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