Beef Bourguignon is a classic French beef stew made with beef, red wine, and vegetables. It’s a hearty and flavorful dish that’s perfect for a winter meal.
To make Beef Bourguignon, you’ll need the following ingredients:
2 pounds of beef chuck, cut into 1-inch cubes 1/4 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon black pepper 1/4 cup olive oil 1 pound bacon, diced 1 large onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 garlic cloves, minced 1 bottle (750 ml) red wine 1 can (14.5 ounces) beef broth 1 bouquet garni (1 sprig fresh thyme, 2 bay leaves, and 1 sprig fresh parsley) 1/4 cup chopped fresh parsley Instructions:
Preheat the oven to 165 degrees Celsius (325 degrees Fahrenheit). In a large bowl, toss the beef cubes with flour, salt, and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches, making sure not to overcrowd the pan. Remove the beef from the pan and set aside. Add bacon to the pan and cook until crispy. Add onion, carrots, celery, and garlic to the pan and cook until softened, about 5 minutes. Return the beef to the pan and add red wine, beef broth, and the bouquet garni. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer in the oven for 2 to 3 hours, or until the beef is tender. Remove the bouquet garni and stir in the parsley. Serve immediately. Tips:
For a richer flavor, use a full-bodied red wine like Cabernet Sauvignon or Merlot. If you don’t have a bouquet garni, simply tie together thyme, bay leaves, and parsley with kitchen twine. Serve Beef Bourguignon with mashed potatoes, egg noodles, or rice. Enjoy your meal!
Variations:
You can substitute beef chuck with ground beef or braised beef. You can add other vegetables to the stew, such as mushrooms, zucchini, or leeks. You can also incorporate spices into the stew, such as nutmeg, cloves, or cayenne pepper.
