Braised Beef Bourguignon

[eihra520]

Calling all comfort food lovers!! Just had to share this dreamy Boeuf Bourguignon recipe I snagged from a local French place This recipe is all about slow braising and letting the flavors develop, so be prepared for some serious deliciousness. Who's in?

Ingredients:

• 3 lbs beef chuck, cut into 1-inch cubes
• 4 slices thick-cut bacon, diced
• 2 tablespoons olive oil
• 1 onion, diced
• 3 carrots, peeled and sliced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups full-bodied red wine (such as Burgundy or Merlot)
• 2 cups beef broth
• 1 bay leaf
• 2 sprigs fresh thyme
• 8 oz cremini or button mushrooms, quartered
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

1. In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot, leaving the rendered fat behind.
2. Pat the beef cubes dry with paper towels and season them generously with salt and pepper. Working in batches if needed, sear the beef in the bacon fat over medium-high heat until browned on all sides, about 2-3 minutes per batch. Transfer the seared beef to a plate.
3. Reduce the heat to medium and add the olive oil to the pot. Sauté the onions and carrots until softened, about 5 minutes. Add the garlic and cook for 1 minute more, until fragrant.
4. Sprinkle the flour over the vegetables and stir to coat. Cook for 2-3 minutes, stirring constantly, to create a roux.
5. Gradually whisk in the red wine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer and cook for 2-3 minutes to allow the alcohol to cook off.
6. Add the beef broth, bay leaf, and thyme. Return the seared beef and any accumulated juices to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, until the beef is very tender.
7. Add the quartered mushrooms to the pot and continue to simmer, uncovered, for an additional 30 minutes.
8. Taste and adjust the seasoning with salt and pepper as needed.
9. Serve the Boeuf Bourguignon hot, garnished with the reserved crispy bacon and chopped fresh parsley. Enjoy with crusty bread, mashed potatoes, or buttered egg noodles.

Give this classic recipe a try and get ready to impress your family or friends with this classic French dish!!

 

[frustratedcook]

This Braised Beef Bourguignon recipe looks absolutely divine! Can't wait to try it out this weekend. The combination of rich flavors from the red wine, tender beef, and hearty vegetables has me drooling already. Thanks for sharing this mouthwatering recipe!