Beef Bourguignon Recipe

Description:

A rich and deeply flavorful stew, Beef Bourguignon boasts tender, melt-in-your-mouth beef cubes in a robust red wine sauce. The sauce is deeply colored, a rich burgundy hue, and is thick and glistening with rendered bacon fat. The pearl onions are perfectly browned and tender, and the mushrooms add an earthy depth. The dish is studded with pieces of crispy bacon, offering contrasting textures and salty bursts of flavor. A sprinkling of fresh parsley adds a touch of vibrant green to the overall deep, autumnal colors of the stew. The aroma is intoxicating, a heady blend of red wine, herbs, and roasted vegetables. It’s a hearty and comforting dish, perfect for a chilly evening.

Ingredients:

• - 2 lbs beef chuck, 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
• - 1/2 lb bacon, diced
• - 1 tbsp butter
• - 1/4 cup chopped fresh parsley

Instructions:

1. 1. Season beef cubes generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Brown beef cubes in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.
2. 2. Add bacon to the pot and cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving rendered bacon fat in the pot.
3. 3. Add chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
4. 4. Sprinkle flour over the vegetables and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in red wine and beef broth, scraping up any browned bits from the bottom of the pot. Stir in tomato paste, bay leaf, and thyme.
5. 5. 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 up to 3 hours, until the beef is very tender.
6. 6. While the beef simmers, melt butter in a separate skillet over medium heat. Add pearl onions and cook until lightly browned, about 8-10 minutes. Set aside.
7. 7. After the beef has simmered, add the cooked pearl onions and sliced mushrooms to the pot. Stir to combine and continue to simmer uncovered for another 15 minutes, allowing the sauce to thicken slightly.
8. 8. Stir in the crispy bacon and chopped fresh parsley. Taste and adjust seasoning as needed. Serve hot, ideally with crusty bread to soak up the delicious sauce.