Beef Bourguignon Recipe: A Hearty Delight for Entertaining
If youโre searching for a recipe that exudes comfort and elegance, Beef Bourguignon is a fantastic choice. This rich, satisfying stew is a classic French dish thatโs perfect for special occasions and family gatherings. The preparation is straightforward, and the result is a flavorful, tender beef dish that pairs beautifully with a crusty baguette to soak up the savory gravy. For best results, consider preparing it a day ahead; the flavors deepen and the meat becomes incredibly tender after resting overnight.
Ingredients
- 4 slices of bacon, diced
- 8 ounces of mushrooms, sliced
- 1 large onion, chopped
- 2 tablespoons of all-purpose flour
- 3 cups of red wine (preferably Burgundy or another dry red wine)
- 1 1/2 cups of beef stock
- 1 1/2 tablespoons of tomato paste
- 2 cloves of garlic, minced
- 2 bay leaves
- 1 tablespoon of fresh thyme (or 1 teaspoon of dried thyme)
- 2 pounds of beef chuck, cut into 1.5-inch cubes
- 2 tablespoons of vegetable oil (if needed)
- Salt and pepper, to taste
Instructions
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Fry the Bacon: Begin by heating a large, heavy-bottomed pot over medium heat. Add the diced bacon and cook until crispy and browned. Remove the bacon from the pot and set it aside, leaving the rendered fat in the pot.
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Sautรฉ the Vegetables: In the same pot, add the sliced mushrooms and chopped onion to the bacon fat. Sautรฉ until the mushrooms are browned and the onions are softened, about 5 minutes. Remove the vegetables from the pot and set them aside with the bacon.
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Brown the Beef: Increase the heat to medium-high. Add the beef cubes to the pot in batches, ensuring not to overcrowd the pot. Brown the meat on all sides, adding vegetable oil if necessary to prevent sticking. Once browned, remove the beef and set it aside.
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Prepare the Sauce: Sprinkle the flour over the browned beef and stir to coat. Pour in the red wine, beef stock, and add the tomato paste. Stir well, making sure to scrape up any browned bits from the bottom of the pot. Add the minced garlic, bay leaves, and thyme. Season with salt and pepper to taste.
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Simmer the Stew: Return the beef to the pot along with the bacon and sautรฉed mushrooms and onions. Stir to combine all ingredients. Bring the mixture to a gentle simmer, then cover the pot and transfer it to a preheated oven at 300ยฐF (150ยฐC). Cook for 2 to 3 hours, or until the beef is tender and the flavors have melded together beautifully.
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Let It Rest: For an extra depth of flavor, itโs recommended to let the stew cool, then refrigerate it overnight. The next day, remove the pot from the refrigerator and skim off any excess fat from the surface. Reheat the stew gently on the stove over low heat.
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Finish the Dish: After reheating, add the bacon, mushrooms, and onions back into the pot. Simmer for an additional hour to allow the flavors to marry. If desired, roast some root vegetables like carrots, parsnips, turnips, and potatoes and add them to the stew during the last half hour of cooking. For a bit of extra zing, a splash of hot sauce or Worcestershire sauce can be stirred in to taste.
Serving Suggestions
Serve your Beef Bourguignon with a freshly baked crusty baguette or over a bed of creamy mashed potatoes. The rich, flavorful gravy is perfect for sopping up with a good piece of bread. Garnish with a sprinkle of fresh parsley for a touch of color and freshness.
Tips for Success
- Choosing Wine: A good quality dry red wine enhances the flavor of the stew. Avoid cooking wines with added salt.
- Beef Selection: Beef chuck is ideal for this recipe due to its marbling and tenderness when slow-cooked.
- Making Ahead: This stew improves with time. Making it a day ahead allows the flavors to develop and intensify.
Enjoy this classic Beef Bourguignon, a dish that is sure to impress your guests and satisfy your taste buds with every delicious bite. ๐ท๐ฅฉ๐ฝ๏ธ
