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Boeuf Bourguignon
Created by: Howcan Team
Ingredients
- 3 pounds of beef chuck, cut into 2-inch cubes
- 1/4 cup of all-purpose flour
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 tablespoons of olive oil
- 4 slices of bacon, chopped
- 2 cups of red wine
- 2 cups of beef broth
- 1 tablespoon of tomato paste
- 4 cloves of garlic, minced
- 1 onion, chopped
- 4 carrots, sliced
- 1 teaspoon of dried thyme
- 2 bay leaves
- 1 pound of pearl onions, peeled
- 1 pound of mushrooms, quartered
- 2 tablespoons of butter
- 2 tablespoons of chopped fresh parsley
Instructions
- Preheat the oven to 325 degrees F.
- In a large bowl, combine the flour, salt, and black pepper. Dredge the beef cubes in the flour mixture until evenly coated.
- In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the bacon and cook until crispy. Remove the bacon and set aside.
- In the same pot, add the remaining 2 tablespoons of olive oil. Brown the beef cubes in batches, then remove and set aside.
- Add the red wine to the pot, scraping up any browned bits from the bottom. Add the beef broth, tomato paste, garlic, onion, carrots, thyme, and bay leaves. Return the beef and bacon to the pot. Bring to a simmer, then cover and transfer to the preheated oven.
- Cook in the oven for 2 to 2 1/2 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 golden brown.
- Add the pearl onions and mushrooms to the pot of beef stew, and simmer for an additional 15 minutes.
- Garnish with chopped parsley before serving. Enjoy!
Boeuf Bourguignon, a classic French beef stew, originated in the Burgundy region of France. Dating back to the Middle Ages, it was initially a peasant dish made with tough cuts of beef, red wine, and local vegetables. The dish gained popularity when it was featured in Julia Child's cookbook "Mastering the Art of French Cooking." Today, it's a staple in French cuisine and can be found in bistros and fine dining restaurants worldwide. The key to a perfect Boeuf Bourguignon lies in the quality of the beef, the rich red wine, and the slow cooking process, allowing the flavors to meld into a hearty, comforting dish. For an authentic experience, visit Burgundy, where you can savor the best version of this iconic dish.
210 min
6
450 calories
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