Introduction
Boeuf Bourguignon, hailing from the Burgundy region of France, is a hearty beef stew that features tender chunks of beef braised in red wine, combined with lardons, mushrooms, and aromatic herbs. This comforting dish showcases the essence of French cuisine and is perfect for special occasions or cozy family dinners.
Ingredients
- 2 pounds beef chuck, cut into 2-inch cubes
- 1 cup lardons or bacon, diced
- 2 cups red wine (preferably Burgundy)
- 1 cup beef broth
- 2 tablespoons tomato paste
- 3 garlic cloves, minced
- 2 medium onions, chopped
- 3 carrots, sliced
- 2 tablespoons all-purpose flour
- 1 bouquet garni (thyme, bay leaf, and parsley tied together)
- Salt and pepper to taste
- 1 cup pearl onions, peeled
- 1 cup mushrooms, quartered
- Fresh parsley, chopped (for serving)
Instructions
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Prepare the meat:
- In a large Dutch oven, cook the lardons over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pot.
- Season the beef cubes with salt and pepper. Sear the beef in batches until browned on all sides. Remove and set aside with the bacon.
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Cook the vegetables:
- In the same pot, add onions, carrots, and garlic. Sauté until the onions are translucent, about 5-7 minutes.
- Sprinkle flour over the vegetables and stir for 1-2 minutes to cook the flour slightly.
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Deglaze and simmer:
- Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
- Stir in the tomato paste and add the bouquet garni. Return the beef and bacon to the pot. Bring to a simmer.
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Slow cook:
- Cover and transfer to a preheated oven at 325°F (160°C). Cook for 2-3 hours until the beef is tender.
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Prepare the garnish:
- In a skillet, sauté the pearl onions and mushrooms in a little butter until golden. Stir them into the stew during the last 30 minutes of cooking.
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Serve:
- Remove the bouquet garni before serving. Ladle the stew into bowls, garnishing with fresh parsley.
Health Notes
- While Boeuf Bourguignon is rich and indulgent, it’s best enjoyed in moderation due to its higher calorie content. Pair it with a side of steamed vegetables or a green salad for a balanced meal.
Serving Suggestions
- Serve with crusty French bread or over a bed of mashed potatoes, polenta, or egg noodles to soak up the delicious sauce.
Tips
- Marinate the beef: For deeper flavor, marinate the beef in red wine, garlic, and herbs overnight before cooking.
- Quality wine: Use a good quality red wine for the best flavor, as the wine greatly influences the stew’s taste.
- Slow cooking: For even better flavor, consider making the stew a day in advance. The flavors will meld beautifully after resting overnight.
