Beef Bourguignon

• For 4 people
• Preparation time : 180 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Beef
  • Beef Chuck Roast (cut into 1-inch cubes) : 2 pounds
  • All-Purpose Flour : 1/4 cup
  • Salt : 1 teaspoon
  • Black Pepper : 1/2 teaspoon
  • Olive Oil : 2 tablespoons
  • Bacon (chopped) : 4 slices
• Vegetables
  • Onion (chopped) : 1 large
  • Carrots (sliced) : 4 medium
  • Garlic (minced) : 4 cloves
  • Mushrooms (sliced) : 8 ounces
• Sauce
  • Red Wine : 2 cups
  • Beef Broth : 2 cups
  • Tomato Paste : 2 tablespoons
  • Thyme : 1 teaspoon
  • Bay Leaves : 2
  • Butter : 2 tablespoons
  • Parsley (chopped) : 2 tablespoons

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Prepare the Beef
• Season the beef cubes with salt and black pepper.
• In a large bowl, combine the flour and beef cubes, tossing to coat evenly.
• Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
• Add the beef cubes in batches and cook until browned on all sides. Remove and set aside.
• Cook the Bacon and Vegetables
• In the same pot, add the chopped bacon and cook until crispy. Remove and set aside.
• Add the chopped onion, sliced carrots, minced garlic, and sliced mushrooms to the pot. Cook until the vegetables are softened.
• Make the Sauce
• Pour the red wine into the pot and scrape the bottom to deglaze.
• Add the beef broth, tomato paste, thyme, and bay leaves. Stir to combine.
• Return the beef and bacon to the pot. Bring to a simmer.
• Cover the pot and cook on low heat for 2-3 hours, or until the beef is tender.
• Serve
• Remove the bay leaves from the pot.
• Stir in the butter and chopped parsley.
• Serve the Beef Bourguignon hot with mashed potatoes or crusty bread.

Tips

• For the best flavor, use a good quality red wine.
• This dish tastes even better the next day, so you can make it ahead of time and reheat before serving.

Information

• Beef Bourguignon is a classic French dish made with beef, red wine, and vegetables.
• It is traditionally cooked slowly to develop rich flavors and tenderize the beef.