Bœuf Bourguignon classique
Ingredients:
- 1 kg (2.2 lbs) beef chuck or stewing beef, cut into large chunks
- 150 g (5 oz) bacon or pancetta, diced
- 2 carrots, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 500 ml (2 cups) Burgundy red wine
- 250 ml (1 cup) beef broth
- 2 tbsp tomato paste
- 1 bouquet garni (thyme, bay leaf, parsley)
- 200 g (7 oz) pearl onions, peeled
- 200 g (7 oz) mushrooms, sliced
- 2 tbsp all-purpose flour
- Salt and pepper, to taste
- 2 tbsp olive oil or butter
- Fresh parsley, chopped (for garnish)
Instructions:
Prepare the beef:
- Preheat the oven to 160°C (320°F).
- Pat the beef dry with paper towels. Season with salt and pepper.
- Heat 1 tbsp of olive oil in a large Dutch oven over medium heat. Brown the beef in batches, ensuring all sides are seared. Remove the beef and set it aside.
Cook the bacon and vegetables:
- In the same pot, add the diced bacon or pancetta. Cook until browned and crisp. Remove and set aside with the beef.
- In the remaining fat, sauté the onions and carrots until softened. Add the minced garlic and cook for another minute.
Deglaze and build the stew:
- Stir in the flour and cook for 2 minutes to remove the raw flour taste.
- Add the tomato paste and cook for another minute.
- Slowly pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth and bring to a simmer.
- Return the beef and bacon to the pot. Add the bouquet garni, cover, and transfer the pot to the oven.
Cook the stew:
- Braise in the oven for 2.5 to 3 hours, or until the beef is tender.
Prepare the garnish:
- About 30 minutes before the stew is done, sauté the pearl onions and mushrooms in butter until golden and tender. Set aside.
Combine and finish:
- Once the beef is tender, remove the stew from the oven. Discard the bouquet garni.
- Stir in the sautéed onions and mushrooms. Let the stew simmer on the stovetop for another 10 minutes to marry the flavors.
Serve:
- Serve the Bœuf Bourguignon hot, garnished with fresh parsley. It pairs beautifully with crusty bread, mashed potatoes, or buttered noodles.
Enjoy your Bœuf Bourguignon!