jannababe
Culinary Explorer
Beef Bourguignon is a classic dish that’s become one of my go-to comfort foods. The rich, savory flavors make it perfect for a cozy night in. Here's how to make it:
Ingredients:
- 2 lbs beef chuck, cut into 2-inch cubes
- Salt and pepper, to taste
- 2 tbsp olive oil
- 8 oz bacon, diced
- 1 large onion, diced
- 2 carrots, sliced
- 4 cloves garlic, minced
- 2 tbsp flour
- 3 cups red wine (Burgundy is ideal)
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp thyme
- 2 bay leaves
- 1 lb mushrooms, quartered
- 1 tbsp butter
- Fresh parsley, chopped (for garnish)
Instructions:
- Season the beef with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Brown the beef on all sides and set aside.
- In the same pot, cook the bacon until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the onion and carrots to the pot, cooking until softened. Add the garlic and cook for another minute.
- Sprinkle in the flour, stirring constantly to create a roux. Gradually add the red wine, beef broth, and tomato paste, stirring until smooth.
- Return the beef and bacon to the pot, then add the thyme and bay leaves. Bring to a simmer, cover, and cook on low heat for 2 to 3 hours until the beef is tender.
- In a separate pan, sauté the mushrooms in butter until golden brown, then add them to the pot for the last 30 minutes of cooking.
- Remove the bay leaves, adjust seasoning as needed, and garnish with fresh parsley before serving.
Conclusion:
This Beef Bourguignon is a labor of love but totally worth it. Each bite is bursting with deep, comforting flavors. Perfect for impressing guests or just treating yourself to a hearty meal. Enjoy!
I always thought this was like, super complicated, but I'm excited to give it a shot. Hopefully, it turns out as delicious as it sounds and not like a French kitchen disaster 
. Thanks for sharing this classic recipe!
