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Beef Bourguignon with Bacon
Created by: Howcan Team
Ingredients
- 6 slices of bacon, chopped
- 3 pounds of beef chuck, cut into 1-inch cubes
- 1/4 cup of all-purpose flour
- 2 tablespoons of olive oil
- 2 onions, chopped
- 4 carrots, sliced
- 4 cloves of garlic, minced
- 1 bottle of red wine
- 2 cups of beef broth
- 2 tablespoons of tomato paste
- 1 teaspoon of dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 1/2 pound of pearl onions
- 1/2 pound of mushrooms, sliced
- 2 tablespoons of butter
- 2 tablespoons of chopped fresh parsley
Instructions
- In a large Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Season the beef cubes with salt and pepper, then toss them in the flour to coat.
- In the same pot with the bacon fat, heat the olive oil over medium-high heat. Brown the beef cubes in batches, then remove and set aside.
- Add the chopped onions and carrots to the pot and cook until they start to soften, about 5 minutes. Add the minced garlic and cook for another minute.
- Pour in the red wine and beef broth, then stir in the tomato paste, dried thyme, and bay leaves. Return the beef and bacon to the pot, and bring the mixture to a simmer.
- Cover the pot and cook in the oven at 350°F for 2 hours, or until the beef is tender.
- In a separate skillet, melt the butter over medium heat. Add the pearl onions and mushrooms, and cook until they are browned and tender.
- Add the cooked onions and mushrooms to the pot of beef bourguignon, and let it simmer for another 15 minutes.
- Season with salt and pepper to taste, then sprinkle with chopped fresh parsley before serving.
Beef Bourguignon, a classic French dish, has a rich history dating back to the 19th century. Originating in the Burgundy region of France, this hearty stew was traditionally made with beef, red wine, onions, and mushrooms. The addition of bacon brings a smoky, savory flavor to the dish, elevating its complexity. Renowned chefs like Julia Child popularized this dish in the United States, showcasing its luxurious flavors and comforting appeal. Today, the best versions of Beef Bourguignon with added bacon can be found in traditional French bistros and upscale restaurants, where skilled chefs meticulously prepare the dish to perfection. The key to a stellar Beef Bourguignon lies in using high-quality ingredients, especially the bacon, to enhance its depth of flavor. Whether enjoyed in a cozy Parisian bistro or prepared at home, this dish remains a timeless favorite for food enthusiasts worldwide.
210 min
6
450 calories
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