Beef Bourguignon, a French culinary masterpiece, is a dish that has captivated the hearts and palates of food lovers for generations. This hearty stew, with its rich, deeply flavored sauce and tender chunks of beef, is a true testament to the art of slow cooking and the magic of harmonizing flavors.
Imagine the aroma of simmering red wine, aromatic herbs, and caramelized onions filling your kitchen, tantalizing your senses and whetting your appetite. This classic recipe is a labor of love, but the reward is a culinary experience that will transport you straight to the cozy bistros of Paris.
Ingredients:
- 3 lbs beef chuck, cut into 1-inch cubes
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 4 oz bacon, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups red Burgundy wine
- 2 cups beef broth
- 1 bay leaf
- 4 sprigs fresh thyme
- 8 oz pearl onions, peeled
- 8 oz mushrooms, quartered
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Fresh parsley, chopped (for garnish)
Instructions:
- Pat the beef cubes dry and season with salt and pepper. Dredge in flour, shaking off any excess.
- In a large Dutch oven or heavy pot, cook the bacon over medium heat until crispy. Remove bacon from the pot, reserving the bacon fat.
- Working in batches, brown the beef cubes on all sides in the bacon fat, adding more oil if needed. Transfer browned beef to a plate.
- Add the diced onion and garlic to the pot and sauté until fragrant and translucent.
- Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Add the beef broth, bay leaf, and thyme sprigs. Return the browned beef and any accumulated juices to the pot.
- Bring the mixture to a simmer, then cover and transfer to a preheated 325°F oven. Braise for 2 hours.
- In a skillet, sauté the pearl onions and mushrooms in butter until lightly browned. Set aside.
- After 2 hours, remove the pot from the oven and skim off any excess fat from the surface of the stew.
- In a small bowl, make a beurre manié by mashing together 2 tbsp of softened butter and 2 tbsp of flour. Whisk the beurre manié into the stew to thicken the sauce.
- Add the sautéed pearl onions and mushrooms to the stew. Season with salt and pepper to taste.
- Return the pot to the oven and continue braising for another 30-45 minutes, or until the beef is fork-tender.
- Remove the bay leaf and thyme sprigs. Garnish with chopped fresh parsley and serve hot with crusty bread or mashed potatoes.
Embrace the rich, comforting flavors of this iconic dish, and let the slow-braised beef, velvety sauce, and aromatic vegetables transport you to the heart of French cuisine. Bon appétit!
