Welcome to my blog! Today I’m going to share a classic French dish that’s surprisingly easy to make: Beef Bourguignon. This hearty stew is perfect for a cozy dinner and it’s a great way to use up whatever veggies and herbs you have in the fridge. Plus, it tastes even better the next day so you can make it ahead of time!
This recipe is a combination of tender beef, caramelized onions, and mushrooms in a rich, red wine sauce. The secret to this dish is to brown the beef cubes until they’re golden and then slowly simmer them until they’re tender. The long cooking time is what really brings out all the flavors.
Here’s the recipe:
-2 tablespoons olive oil
-2 lbs beef chuck, cut into 1-inch cubes
-1 large onion, diced
-2 cloves garlic, minced
-1/2 lb mushrooms, sliced
-1 teaspoon salt
-1 teaspoon freshly ground black pepper
-1/4 cup all-purpose flour
-2 cups beef broth
-1 cup red wine
-2 tablespoons tomato paste
-1 teaspoon dried thyme
-1 bay leaf
-2 tablespoons freshly chopped parsley
1. Heat the olive oil in a large Dutch oven or pot over medium-high heat.
2. Add the beef cubes and cook until they are browned on all sides. Remove from the pot and set aside.
3. Add the onion, garlic, mushrooms, salt, and pepper to the pot. Cook for 5 minutes, or until the vegetables are softened.
4. Add the flour and stir to combine. Cook for 1 minute.
5. Add the beef broth, red wine, tomato paste, thyme, and bay leaf to the pot. Stir to combine and bring to a boil. Reduce the heat to low and simmer for 1 hour, or until the beef is tender.
6. Remove the bay leaf and stir in the parsley. Serve warm with your favorite sides. Enjoy!