Beef Bourguignon Recipe

Description:

A rich, dark brown stew filled with tender beef cubes, pearl onions, and mushrooms. The sauce is deeply colored from the red wine, and flecked with the green of the parsley. The bacon adds a smoky, salty counterpoint to the richness of the beef and wine. The overall impression is one of comforting warmth and intense flavor. The stew is thick and glossy, coating each piece of beef and vegetable. The aroma is incredibly inviting, with notes of wine, herbs, and savory beef.

Ingredients:

• - 2 lbs 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
• - 3 cloves garlic, minced
• - 1/2 cup all-purpose flour
• - 1 bottle (750ml) dry red wine (Burgundy is traditional)
• - 2 cups beef broth
• - 1 tbsp tomato paste
• - 1 bay leaf
• - 1 tsp dried thyme
• - 1/2 tsp salt
• - 1/4 tsp black pepper
• - 1 lb small pearl onions, peeled
• - 1 lb bacon, diced
• - 1/4 cup chopped fresh parsley

Instructions:

1. 1. Season the beef cubes generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pot. Remove the browned beef and set aside.
2. 2. Add the diced bacon to the pot and cook until crispy, about 8-10 minutes. Remove the bacon with a slotted spoon and set aside, reserving the bacon fat in the pot.
3. 3. Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the sliced mushrooms and minced garlic and cook for another 2-3 minutes until fragrant.
4. 4. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly, to create a roux.
5. 5. Gradually whisk in the red wine and beef broth, scraping up any browned bits from the bottom of the pot. Stir in the tomato paste, bay leaf, and thyme.
6. 6. Return the browned beef to the pot. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 2.5 hours, or until the beef is very tender. Stir occasionally.
7. 7. Add the pearl onions during the last 30 minutes of cooking time.
8. 8. Once the beef is tender, remove the bay leaf. Stir in the crispy bacon and chopped parsley. Taste and adjust seasoning as needed. Serve hot, ideally with crusty bread to soak up the delicious sauce.