Beef Bourguignon, also known as Boeuf Bourguignon, is a traditional French stew that hails from the Burgundy region of France. It is a classic, slow-cooked dish made with tender chunks of beef, red wine, mushrooms, onions, and carrots. The dish is renowned for its rich, savory flavors and is typically served with potatoes, noodles, or crusty bread to soak up the delicious sauce.

Recipe for Beef Bourguignon:

Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 6 oz thick-cut bacon, diced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 cups red wine (preferably Burgundy or Pinot Noir)
  • 2 cups beef broth
  • 1 tbsp tomato paste
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 lb small mushrooms, cleaned and halved
  • 4 medium carrots, peeled and cut into 1-inch pieces
  • Salt and freshly ground black pepper, to taste
  • 3 tbsp all-purpose flour
  • 3 tbsp unsalted butter, softened
  • Chopped parsley, for garnish

Instructions:

  1. In a large Dutch oven or heavy pot, cook the bacon over medium heat until crisp. Remove the bacon and set aside, leaving the rendered fat in the pot.
  2. Pat the beef dry with paper towels and season with salt and pepper. In batches, brown the beef in the bacon fat over medium-high heat, turning to ensure even browning. Remove the beef and set aside with the bacon.
  3. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the garlic and cook for an additional 1 minute.
  4. Return the beef and bacon to the pot. Sprinkle the flour over the meat and cook, stirring, for 2 minutes to lightly brown the flour.
  5. Gradually stir in the red wine and beef broth, ensuring there are no lumps. Add the tomato paste, bay leaf, and thyme, and bring the mixture to a simmer.
  6. Reduce the heat to low, cover, and cook for 1.5 hours, or until the beef is tender.
  7. In a separate pan, melt the butter over medium heat. Add the mushrooms and cook until browned. Add the carrots and cook for an additional 5 minutes, or until the carrots are tender.
  8. Add the cooked mushrooms and carrots to the pot, and continue cooking the stew for another 20-30 minutes, or until the flavors have melded together and the sauce has thickened.
  9. Discard the bay leaf and season the stew with salt and pepper to taste. Serve the Beef Bourguignon garnished with chopped parsley, alongside potatoes, noodles, or crusty bread.

This hearty Beef Bourguignon is a timeless comfort food, perfect for special occasions or a cozy family dinner. The slow cooking process allows the flavors to develop and the meat to become tender and succulent, resulting in a truly satisfying meal.