John Washington
Rich and Hearty Beef Bourguignon: A Soul-Warming French Classic
Beef Bourguignon is a classic French dish that is perfect for a cozy, comforting meal. It features melt-in-your-mouth beef braised in red wine with onions, garlic, and a medley of vegetables. This dish is an ideal choice for special gatherings or when you want to treat your loved ones to an exquisite homemade meal.
Ingredients###
For the Marinade:
– 3 cups red wine (Burgundy is traditional)
– 1 large onion, sliced
– 2 carrots, sliced
– 1 celery stalk, sliced
– 4 garlic cloves, smashed
– 2 bay leaves
– 1 teaspoon dried thyme
– 1 teaspoon black peppercorns
For the Beef Bourguignon:
– 2.5 lbs beef chuck, cut into 2-inch cubes
– Salt and freshly ground black pepper
– 4 tablespoons olive oil or vegetable oil, divided
– 3 tablespoons all-purpose flour
– 1 large onion, diced
– 2 carrots, sliced
– 3 garlic cloves, minced
– 2 tablespoons tomato paste
– 2 cups beef broth
– 1 cup pearl onions, peeled
– 1 cup button mushrooms, sliced
– 2 tablespoons unsalted butter
– Fresh parsley, chopped (for garnish)
Instructions###
1. Marinate the Beef
1. In a large non-reactive bowl, combine the red wine, sliced onion, carrots, celery, garlic, bay leaves, thyme, and peppercorns.
2. Add the beef cubes to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
2. Prepare the Beef Bourguignon
1. Preheat your oven to 350°F (175°C). Remove the beef from the marinade, pat dry, and season with salt and pepper. Strain the marinade and reserve the liquid and vegetables separately.
2. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Working in batches, brown the beef on all sides. Remove the browned beef and set aside.
3. Cook the Vegetables
1. In the same pot, add the remaining 2 tablespoons of olive oil. Add the reserved vegetables from the marinade, diced onion, and sliced carrots. Cook, stirring occasionally, until the vegetables are softened and starting to brown, about 8-10 minutes.
2. Add the minced garlic and cook for another minute.
4. Combine and Braise
1. Stir in the tomato paste and cook for 2 minutes. Sprinkle the flour over the vegetables and stir well to combine.
2. Gradually add the reserved marinade liquid, scraping the bottom of the pot to loosen any browned bits. Return the browned beef to the pot.
3. Add the beef broth, pearl onions, and mushrooms. Bring the mixture to a simmer.
4. Cover the pot and transfer it to the preheated oven. Braise for about 2.5 to 3 hours, or until the beef is tender and the flavors have melded together beautifully.
5. Final Touch and Serve
1. Once the beef is tender, remove the pot from the oven. Stir in the butter until it is melted and incorporated into the sauce.
2. Taste and adjust the seasoning with salt and pepper as needed.
3. Garnish with freshly chopped parsley and serve hot, preferably over a bed of mashed potatoes, rice, or buttered noodles.
Enjoy the soul-warming richness of this classic Beef Bourguignon with a glass of red wine for an unforgettable culinary experience!
