Succulent Beef Bourguignon: A Classic French Stew with Rich Flavors
Beef Bourguignon, also known as Boeuf Bourguignon, is a traditional French stew that exudes deep, rich flavors. This classic dish is made by slow-cooking beef in a full-bodied red wine sauce, accompanied by aromatic vegetables and earthy mushrooms. The slow simmer allows the flavors to meld beautifully, resulting in a hearty and comforting meal perfect for sharing with family and friends.
**Ingredients:**
– 3 lbs of beef chuck, cut into 2-inch cubes
– Salt and pepper, to taste
– 2 tbsp olive oil
– 4 slices of bacon, diced
– 1 large onion, finely chopped
– 2 carrots, peeled and sliced
– 3 cloves of garlic, minced
– 2 tbsp flour
– 3 cups red wine (preferably Burgundy)
– 2 cups beef broth
– 1 tbsp tomato paste
– 1 bouquet garni (bay leaf, thyme, parsley)
– 1 lb mushrooms, quartered
– 20 small pearl onions, peeled
– 2 tbsp butter
– 2 tbsp fresh parsley, chopped (for garnish)
**Instructions:**
1. **Preheat Oven**: Preheat your oven to 250°F (120°C).
2. **Brown the Beef**: Season the beef cubes generously with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Add the beef in batches and brown on all sides. Remove and set aside.
3. **Cook the Bacon and Veggies**: In the same pot, add the diced bacon and cook until crisp. Remove and set aside. Add the chopped onion and sliced carrots to the pot, sautéing until they begin to soften, about 5 minutes. Add the minced garlic and cook for another minute.
4. **Add Beef and Flour**: Return the browned beef and bacon to the pot. Sprinkle the flour over the meat and vegetables, stirring well to coat everything evenly. Cook for 2-3 minutes, stirring occasionally.
5. **Deglaze with Wine**: Pour the red wine into the pot, scraping up any browned bits from the bottom. Bring the mixture to a simmer and cook for about 10 minutes to reduce slightly.
6. **Add Broth and Seasonings**: Stir in the beef broth and tomato paste. Add the bouquet garni. Bring the stew to a simmer, cover with a lid, and then transfer it to the preheated oven. Let it cook slowly for about 2.5 to 3 hours, or until the beef is tender.
7. **Prepare Mushrooms and Pearl Onions**: While the beef is cooking, melt the butter in a pan over medium heat. Add the mushrooms and pearl onions, cooking until the onions are tender and the mushrooms are browned, about 10 minutes.
8. **Combine and Simmer**: Once the beef is tender, remove the pot from the oven. Discard the bouquet garni. Stir in the cooked mushrooms and pearl onions. Simmer on the stovetop for an additional 15-20 minutes, allowing the flavors to meld.
9. **Serve**: Garnish with chopped fresh parsley and serve the Beef Bourguignon over mashed potatoes, rice, or with a crusty French baguette.
Enjoy your delicious and aromatic Beef Bourguignon, a timeless dish that brings the taste of France to your table!
The source of the article is from the blog elektrischnederland.nl