Imagine a hearty stew that’s been simmering for hours, filling the kitchen with the rich aroma of red wine, beef, and herbs. That’s the magic of Beef Bourguignon, a French classic that’s sure to transport you to a cozy Parisian bistro with every bite. This dish is the epitome of comfort food, perfect for those chilly evenings when you crave something warm and satisfying.
Originating from the Burgundy region of France, Beef Bourguignon is a beloved dish that has stood the test of time. Its name comes from the rich, full-bodied Burgundy wine used to braise the beef, infusing it with a depth of flavor that’s simply irresistible. Tender chunks of beef, perfectly browned and simmered until they melt in your mouth, are the star of this show, complemented by a medley of aromatic vegetables and a velvety red wine sauce.
Ingredients:
- 2 lbs beef chuck, cut into 2-inch cubes
- 1 bottle of full-bodied red wine (Burgundy or Pinot Noir)
- 1 cup beef broth
- 1 large onion, diced
- 4 carrots, sliced
- 8 oz mushrooms, sliced
- 4 cloves of garlic, minced
- 2 bay leaves
- 2 sprigs of fresh thyme
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions:
- Season the beef cubes generously with salt and pepper.
- In a large Dutch oven or heavy pot, heat some olive oil over high heat. Working in batches, sear the beef cubes on all sides until nicely browned. Transfer the seared beef to a plate and set aside.
- Reduce the heat to medium and add the onions to the pot. Sauté for a few minutes until translucent, then add the garlic and sauté for another minute.
- Sprinkle the flour over the onions and garlic, and stir to create a roux. Cook for 2-3 minutes, constantly stirring.
- Slowly pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, tomato paste, bay leaves, and thyme.
- Return the seared beef cubes and any accumulated juices to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours.
- After 1.5 hours, add the carrots and mushrooms to the pot. Continue simmering for another 30-45 minutes, or until the beef is very tender and the sauce has thickened.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve the Beef Bourguignon over mashed potatoes or egg noodles, garnished with chopped parsley.
With each spoonful, you’ll experience the depth of flavors that only time and patience can create. The rich, velvety sauce clings to the tender beef and vegetables, making every bite a true delight. Pair it with a glass of the same Burgundy wine used in the dish, and you’ll have a meal fit for royalty. Bon appétit!