Beef Bourguignon

Introduction:

Beef Bourguignon, or Boeuf Bourguignon, is a traditional French dish originating from the Burgundy region. It is a rich, slow-cooked stew made by braising beef in red wine with bacon, mushrooms, onions, carrots, and herbs. The wine tenderizes the meat while infusing the stew with deep flavors, making it a perfect dish for special occasions or a comforting family meal. Known for its complexity and depth, Beef Bourguignon is a culinary masterpiece that turns simple ingredients into a luxurious, hearty meal.

Ingredients:

• 1 kg beef chuck or brisket, cut into large cubes
• 200 g bacon or pancetta, diced
• 2 tbsp olive oil
• 2 large carrots, sliced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 tbsp flour
• 500 ml red wine (preferably Burgundy or Pinot Noir)
• 250 ml beef stock
• 2 tbsp tomato paste
• 1 bay leaf
• 3-4 sprigs fresh thyme
• 200 g button mushrooms, halved
• 200 g pearl onions, peeled
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the beef:
   • Pat the beef cubes dry with paper towels to ensure they sear properly. Season with salt and pepper. In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Brown the beef in batches, searing each side for a deep brown crust. Set aside the browned beef.
2. Cook the bacon:
   • In the same Dutch oven, cook the diced bacon until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
3. Sauté the vegetables:
   • Add the chopped onions and carrots to the pot and sauté in the bacon fat until softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
4. Add the flour:
   • Sprinkle the flour over the vegetables and stir well to coat. This will help thicken the stew later.
5. Deglaze with wine:
   • Pour in the red wine, stirring to scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer for 5 minutes to allow the alcohol to cook off slightly.
6. Braise the beef:
   • Return the browned beef and crispy bacon to the pot. Add the tomato paste, beef stock, bay leaf, and thyme. Stir everything together and bring to a simmer. Cover the Dutch oven and transfer it to a preheated oven at 160°C (320°F). Let it braise for 2-2.5 hours, stirring occasionally.
7. Add mushrooms and pearl onions:
   • About 30 minutes before the stew is finished, sauté the mushrooms and pearl onions in the remaining olive oil until golden. Add them to the stew for the final stage of cooking.
8. Finish and serve:
   • After 2.5-3 hours, check the beef for tenderness. It should be fork-tender. Remove the bay leaf and thyme sprigs, and adjust seasoning with salt and pepper as needed. Garnish with freshly chopped parsley before serving.

Health Notes:

• Beef Bourguignon is rich and hearty, but it's high in fat due to the beef and bacon. To reduce fat, trim excess fat from the beef or opt for leaner cuts. The dish is nutrient-dense, providing protein and vitamins from the vegetables. Pair it with whole grains or a side salad for a more balanced meal.

Serving Suggestions:

• Serve Beef Bourguignon with buttered noodles, mashed potatoes, or crusty French bread to soak up the flavorful sauce. Pair it with a glass of red wine, ideally the same variety used in the stew, for an authentic French dining experience.

Tips:

• Wine choice: A Burgundy or Pinot Noir is ideal for the braising process, but any full-bodied red wine can work. The quality of the wine impacts the flavor, so choose a good one.
• Make ahead: Beef Bourguignon often tastes better the next day, allowing the flavors to deepen. You can make it a day ahead and reheat gently before serving.
• Perfect searing: Ensure the beef is dry before searing to create a rich, caramelized crust that enhances the flavor of the stew. Avoid overcrowding the pan to allow proper browning.