Beef Bourguignon Bites Recipe

Description:

Beef Bourguignon Bites are a visually appealing dish. The rich, dark brown gravy clings to tender, bite-sized pieces of beef. Vibrant colors from the carrots and the earthy tones of the mushrooms create a warm and inviting presentation. The glistening sauce is punctuated with flecks of fresh parsley, adding a pop of green. The overall impression is one of comforting rustic elegance. Served in a bowl or on a plate with fluffy mashed potatoes, the dish looks hearty and delicious. The beef is fall-apart tender and the sauce is rich and flavorful, making it a visually and gustatorily satisfying experience.

Ingredients:

• - 1 lb beef stew meat, cut into 1-inch cubes
• - 1 tbsp olive oil
• - 1 large onion, chopped
• - 2 carrots, chopped
• - 2 celery stalks, chopped
• - 8 oz cremini mushrooms, sliced
• - 2 cloves garlic, minced
• - 1 cup dry red wine (Burgundy recommended)
• - 1 cup beef broth
• - 1 tbsp tomato paste
• - 1 tsp dried thyme
• - 1/2 tsp dried rosemary
• - 1 bay leaf
• - 1/4 cup all-purpose flour
• - 1 tbsp butter
• - Salt and pepper to taste
• - 1/4 cup chopped fresh parsley

Instructions:

1. 1. Season beef cubes generously with salt and pepper. Heat olive oil in a large, oven-safe Dutch oven or pot over medium-high heat. Brown beef cubes in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.
2. 2. Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add mushrooms and garlic, and cook for another 3-4 minutes until slightly softened.
3. 3. Stir in tomato paste and cook for 1 minute, stirring constantly.
4. 4. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly to create a roux.
5. 5. Gradually whisk in red wine and beef broth, scraping up any browned bits from the bottom of the pot. Stir in thyme, rosemary, and bay leaf.
6. 6. Return the browned beef to the pot. Bring the mixture to a simmer, then reduce heat to low, cover, and simmer for at least 2 hours, or until the beef is very tender. If using a Dutch oven, you can transfer it to a preheated 325°F (160°C) oven during this simmering time for more even cooking, for at least 1.5 hours.
7. 7. Remove the bay leaf. In a separate small saucepan, melt butter. Stir in 1/4 cup of the cooking liquid from the pot and whisk until smooth. Pour this mixture into the beef bourguignon to slightly thicken the sauce.
8. 8. Stir in fresh parsley. Serve immediately over mashed potatoes or crusty bread.