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Beef Bourguignon with Red Wine Reduction Sauce
Created by: Howcan Team
Ingredients
- 3 pounds beef chuck, cut into 2-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons olive oil
- 4 slices bacon, chopped
- 1 onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 2 cups red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 pound pearl onions, peeled
- 1 pound mushrooms, quartered
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 325 degrees F.
- In a large bowl, combine 1/4 cup flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Dredge the beef cubes in the flour mixture, shaking off any excess.
- In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the beef cubes in batches, adding more oil as needed. Transfer the browned beef to a plate and set aside.
- In the same Dutch oven, add the chopped bacon and cook until crispy. Add the chopped onion, carrots, and garlic, and cook until softened, about 5 minutes.
- Deglaze the pot with 2 cups of red wine, scraping up any browned bits from the bottom. Add 2 cups of beef broth, 2 tablespoons of tomato paste, 1 teaspoon of dried thyme, and the bay leaves. Return the browned beef to the pot and bring to a simmer.
- Cover the Dutch oven and transfer to the preheated oven. Cook for 2 1/2 to 3 hours, or until the beef is tender.
- In the last 30 minutes of cooking, heat 2 tablespoons of butter in a skillet over medium heat. Add the pearl onions and mushrooms, and cook until golden brown. Add the cooked onions and mushrooms to the beef stew and continue to cook for the remaining time.
- Once the beef is tender, remove the pot from the oven and discard the bay leaves. Skim off any excess fat from the surface of the stew.
- To make the red wine reduction sauce, strain the cooking liquid into a saucepan and bring to a boil. Reduce the heat and simmer until the sauce is thickened, about 10 minutes. Season with salt and pepper to taste.
- Serve the beef bourguignon with the red wine reduction sauce, garnished with chopped fresh parsley. Enjoy!
Beef Bourguignon, a classic French dish, originated in the Burgundy region. Traditionally, it features tender beef braised in red wine, with aromatic vegetables and herbs. The red wine reduction sauce adds depth and richness to the dish, elevating its flavors. Renowned chefs like Julia Child popularized this recipe, bringing it to the attention of the international culinary scene. Today, top restaurants in Burgundy, such as Lameloise in Chagny, are known for serving exceptional Beef Bourguignon with a luscious red wine reduction. The key to perfecting this dish lies in using high-quality red wine and allowing the flavors to meld during slow cooking.
210 min
6
450 calories
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