Beef bourguignon

About the Meal

Beef Bourguignon is a classic French dish that originated in the Burgundy region of France. This hearty stew is made with tender chunks of beef, mushrooms, onions, carrots, and celery, all cooked in a rich and flavorful broth. The dish is slow-cooked to perfection, allowing the flavors to meld together and the meat to become fall-apart tender. Beef Bourguignon is often served with crusty bread or over mashed potatoes, making it a comforting and satisfying meal perfect for any occasion.

Recipe

Servings: 6-8

Ingredients:

• 2 pounds beef stew meat (such as chuck or round), cut into 1-inch cubes
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 stalks celery, chopped
• 2 cups mushrooms (button or cremini), sliced
• 1 cup beef broth
• 1/2 cup red wine (such as Burgundy or Merlot)
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 300°F (150°C).
2. Season the beef cubes with salt, pepper, and paprika.
3. In a large Dutch oven or heavy pot, heat 2 tablespoons of oil over medium-high heat. Brown the beef cubes in batches, if necessary, until they are browned on all sides. Remove the browned beef from the pot and set it aside.
4. Reduce the heat to medium and add the chopped onion to the pot. Cook until the onion is softened and lightly caramelized, about 8-10 minutes.
5. Add the minced garlic and cook for 1 minute, until fragrant.
6. Add the sliced carrots and celery and cook until they are tender, about 5 minutes.
7. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
8. Add the beef broth, red wine, tomato paste, thyme, and browned beef back into the pot. Stir to combine, then bring the mixture to a simmer.
9. Cover the pot with a lid or foil and transfer it to the preheated oven. Braise the stew for 2-3 hours, or until the meat is tender and the sauce has thickened.
10. Remove the pot from the oven and let it cool slightly. Serve the Beef Bourguignon hot, garnished with chopped parsley if desired.

Tips and Variations

• Use a slow cooker: Brown the beef and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
• Add bacon or pancetta: Cook the bacon or pancetta until crispy, then chop it into small pieces and add it to the stew.
• Substitute other meats: Use lamb, pork, or veal instead of beef for a different flavor profile.
• Serve with crusty bread or over mashed potatoes.
• Make ahead: Prepare the stew up to the point where you would braise it in the oven. Then, refrigerate or freeze it and cook it later when you’re ready.

Enjoy your delicious Beef Bourguignon!

Image model: MoxieFlux1DS

Global Gourmet 🍴

Welcome to my kitchen! I’m Global Gourmet , a foodie with a taste for adventure . Every day, I’ll be sharing a new recipe from around the world , featuring dishes from cultures near and far . From spicy curries to hearty stews , I’ll share the stories behind the meals and provide simple recipes to help you cook like a local .

Follow along for daily doses of culinary inspiration and global flavors !