Here’s a classic Beef Bourguignon recipe—the French comfort dish that’s rich, hearty, and perfect for a cozy dinner:
Beef Bourguignon (Serves 4–6)
Ingredients:
- 2 lbs (900 g) beef chuck, cut into 2-inch cubes
- Salt and pepper
- 3 tbsp olive oil or butter
- 1 large onion, diced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups (480 ml) red wine (Burgundy preferred)
- 2 cups (480 ml) beef broth
- 1 tbsp tomato paste
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 bay leaf
- 8 oz (225 g) pearl onions, peeled
- 8 oz (225 g) mushrooms, sliced
- Fresh parsley, chopped (for garnish)
Instructions:
- Prep beef: Pat cubes dry, season with salt and pepper.
- Brown beef: In a large Dutch oven or heavy pot, heat 2 tbsp oil over medium-high heat. Brown beef in batches (don’t overcrowd). Remove beef and set aside.
- Cook vegetables: Add remaining oil if needed. Sauté onions, carrots, and garlic until softened, about 5–7 minutes.
- Add flour: Sprinkle flour over vegetables and stir for 1–2 minutes to cook out raw taste.
- Deglaze: Slowly pour in red wine, scraping up browned bits from the bottom. Bring to a simmer.
- Add liquids & herbs: Return beef to pot. Add beef broth, tomato paste, thyme, and bay leaf. Bring to a simmer, then reduce heat to low. Cover and cook 2–2.5 hours, or until beef is tender.
- Cook onions & mushrooms: In a separate skillet, sauté pearl onions and mushrooms in butter until golden. Add to the stew during the last 30 minutes of cooking.
- Finish & serve: Remove bay leaf. Adjust seasoning with salt and pepper. Garnish with chopped parsley. Serve with mashed potatoes, egg noodles, or crusty bread.
Tips for Best Results:
- Use full-bodied red wine, like Pinot Noir or Burgundy.
- Browning the beef well gives deep flavor.
- Slow cooking is key; low and slow ensures tender beef and rich sauce.
If you want, I can also give a simplified weeknight version that’s faster but still delivers rich, classic flavors.
Do you want me to share that faster version?
