Bœuf bourguignon is the epitome of French comfort food. Originating from the Burgundy region, which is known for its rich culinary traditions and fine wines, this dish features succulent beef slowly braised in red wine, with a melange of mushrooms, onions, and bacon, creating layers of complex, hearty flavors.
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Serves: 6
Ingredients:
- 2 lbs beef chuck, cut into 2-inch cubes
- 4 slices of thick-cut bacon, diced
- 1 large onion, finely chopped
- 3 carrots, sliced into 1-inch pieces
- 2 garlic cloves, minced
- 3 cups red Burgundy wine (or any good quality red wine)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 2 bay leaves
- 1 cup pearl onions, peeled
- 1 cup mushrooms, quartered
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions:
- Preheat the oven to 325°F (165°C). In a large Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon and set aside.
- Season the beef cubes with salt and pepper. Brown the beef in batches in the bacon fat, transferring to a plate once browned.
- In the same pot, add the chopped onion and carrots, cooking until softened. Add the garlic and cook for another minute.
- Stir in the wine, beef broth, and tomato paste. Add the thyme, bay leaves, and beef back to the pot, bringing to a simmer.
- Cover the Dutch oven and place in the preheated oven. Braise for 2 hours.
- Sauté pearl onions and mushrooms in butter until browned, then add to the pot.
- Mix flour with a little water to make a paste, then stir into the stew to thicken. Cook for another hour.
- Before serving, remove bay leaves, taste for seasoning, and garnish with fresh parsley.
When Bœuf bourguignon is set on the table, it brings more than just a dish; it carries with it the essence of a rustic French bistro, a loving embrace of tradition and the warmth of a home-cooked meal.