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Beef Bourguignon with Pearl Onions and Red Wine Reduction
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
- 2 carrots, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 bottle (750 ml) 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°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 sliced carrots, chopped onion, and minced garlic. Cook for 5 minutes, stirring occasionally.
- Return the browned beef to the Dutch oven. Pour in the red wine and beef broth. Stir in the tomato paste, dried thyme, and bay leaves. Bring to a simmer, then cover and transfer to the preheated oven. Cook for 2 1/2 hours, or until the beef is tender.
- While the beef is cooking, blanch the pearl onions in boiling water for 1 minute. Drain and rinse with cold water. Peel off the skins and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the peeled pearl onions and quartered mushrooms. Cook for 10 minutes, or until the vegetables are browned and tender. Set aside.
- Once the beef is tender, remove the Dutch oven from the oven. Discard the bay leaves. Add the pearl onions and mushrooms to the beef mixture. Simmer on the stovetop for 15 minutes, or until the sauce has thickened slightly.
- Garnish with chopped fresh parsley before serving. Enjoy the Beef Bourguignon with Pearl Onions and Red Wine Reduction with crusty bread or over mashed potatoes.
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, pearl onions, and a red wine reduction. Renowned chefs like Auguste Escoffier and Julia Child have popularized this dish, making it a staple in French cuisine. Today, the best versions of Beef Bourguignon can be found in traditional French bistros and fine dining restaurants, where chefs meticulously braise the beef, caramelize the pearl onions, and create a luscious red wine reduction. The key to a perfect Beef Bourguignon lies in the slow cooking process and the quality of the ingredients, especially the red wine and beef. While some variations may include mushrooms or different cuts of meat, the essence of this dish lies in the tender beef, flavorful pearl onions, and the robust red wine reduction. Whether enjoyed in a cozy bistro in Burgundy or a top-rated French restaurant, Beef Bourguignon with pearl onions and red wine reduction is a timeless culinary delight that continues to captivate food enthusiasts worldwide.
210 min
6
450 calories
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