eihra520
Culinary Explorer
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:





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
- 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.
- 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.
- 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.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 2-3 minutes, stirring constantly, to create a roux.
- 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.
- 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.
- Add the quartered mushrooms to the pot and continue to simmer, uncovered, for an additional 30 minutes.
- Taste and adjust the seasoning with salt and pepper as needed.
- 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.
