Beef Bourguignon, a iconic French dish, transforms humble ingredients into a rich, savory masterpiece. Here’s a concise guide to crafting this timeless recipe.
Ingredients: 2 lbs beef chuck (cubed), 4 slices bacon (chopped), 1 bottle dry red wine (like Burgundy), 2 cups beef broth, 1 onion (sliced), 2 carrots (chunked), 3 garlic cloves (minced), 1 tbsp tomato paste, 1 bouquet garni (thyme, parsley, bay leaf), 1 lb mushrooms, 10 pearl onions.
Steps:
1. Sear the Beef: Pat beef dry, season with salt/pepper. Sear in batches in hot oil until browned; set aside.
2. Cook Bacon: Render bacon until crispy; remove, leaving fat. Sauté onions/carrots until soft, add garlic/paste; cook 1 min.
3. Simmer: Return beef and bacon to pot. Pour in wine and broth, add bouquet garni. Bring to a simmer, then cover and cook on low for 2.5–3 hours until tender.
4. Add Vegetables: In a separate pan, sauté mushrooms and pearl onions until golden. Stir into the stew during the last 30 mins.
5. Finish: Discard bouquet garni. Adjust seasoning. Serve with crusty bread or mashed potatoes.
This slow-cooked marvel, with its deep wine-infused flavor and melt-in-your-mouth beef, is worth every minute. Enjoy a taste of French tradition!
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