Beef Bourguignon

  

Beef Bourguignon, the quintessential French beef stew, is a dish that transcends mere sustenance. It's an experience, a slow simmer of rich flavors that unfolds with every decadent bite. Perfect for a special occasion or a cozy night in, this recipe will have you feeling like you've been transported to a Parisian bistro.

 

Ingredients:

 

2 tablespoons olive oil

1 pound thick-cut bacon, diced

2 pounds beef chuck roast, cut into 2-inch cubes

1 carrot, diced

1 onion, diced

2 cloves garlic, minced

1 tablespoon tomato paste

1 bottle (750ml) Burgundy wine (Pinot Noir or Merlot)

2 cups beef broth

1 bouquet garni (thyme, parsley, bay leaf)

1 tablespoon all-purpose flour

1 pound pearl onions, peeled

1 pound mushrooms, sliced

Salt and freshly ground black pepper, to taste

Chopped fresh parsley, for garnish (optional)

Instructions:

 

Heat the olive oil in a large Dutch oven over medium-high heat. Add the bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.

 

Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Sear the beef in batches until browned on all sides. This step adds depth of flavor to the stew.

 

Add the carrot, onion, and garlic to the pot with the remaining bacon fat. Cook for 5 minutes, or until softened. Stir in the tomato paste and cook for an additional minute.

 

Pour in the Burgundy wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then add the beef broth and bouquet garni. Return the seared beef and reserved bacon to the pot.

 

Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 2-2 ½ hours, or until the beef is tender.

 

In a small bowl, whisk together the flour with a few tablespoons of the stew liquid to make a slurry. Stir the slurry back into the pot and simmer for 10 minutes, or until the sauce thickens slightly.

 

In the last 30 minutes of cooking, add the pearl onions and mushrooms to the pot. Simmer until the vegetables are tender and heated through.

 

Season the stew with salt and pepper to taste. Discard the bouquet garni.

 

Serve the Beef Bourguignon hot, spooned over mashed potatoes, egg noodles, or crusty bread. Garnish with chopped fresh parsley, if desired.

 

Tips:

 

Don't skip the browning of the beef! This step is crucial for developing rich, complex flavors in the stew.

Use a good quality Burgundy wine for the best results. However, a Pinot Noir or Merlot will also work well.

For a thicker sauce, you can remove some of the cooked vegetables and puree them before returning them to the pot.

Leftover Beef Bourguignon tastes even better the next day! The flavors have time to meld and mature.

Beef Bourguignon is a dish worth savoring. So gather your loved ones, set the table with your finest wine glasses, and enjoy a taste of French culinary tradition right in your own home.