Beef Bourguignon: An Amazing Ultimate Recipe for 5-Star Flavor
Author:Lisa
Prep Time:30 minutes
Cook Time:2 hours 45 minutes
Total Time:3 hours 15 minutes
Yield:4-6 servings 1x
Category:Main Course
Method:Slow Cooking
Cuisine:French
Diet:Gluten Free
Ingredients
Scale
2 pounds beef chuck, cut into 1-inch cubes
4 slices of bacon, diced
1 large onion, chopped
2 carrots, sliced
2 cloves garlic, minced
2 cups red wine (preferably Burgundy)
2 cups beef broth
2 tablespoons tomato paste
1 bouquet garni (a bundle of herbs)
8 ounces mushrooms, quartered
2 tablespoons all-purpose flour
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley for garnish
Instructions
Season the beef cubes with salt and pepper. If possible, marinate in red wine for a few hours or overnight for enhanced flavor.
In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pot.
In the same pot, add the beef cubes in batches, searing them until browned on all sides. Remove and set aside.
Add the chopped onion and sliced carrots to the pot. Sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.
Sprinkle the flour over the vegetables and stir to combine, cooking for another 2 minutes.
Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits. Add the tomato paste and bouquet garni.
Add the seared beef and bacon back into the pot. Bring the mixture to a boil, then reduce the heat to low.
Cover and let it simmer for 2-3 hours, until the beef is tender and the flavors meld beautifully.
In a separate pan, sauté the quartered mushrooms in olive oil until golden brown. Add them to the pot during the last 30 minutes of cooking.
Taste and adjust seasoning with salt and pepper, if necessary. Remove the bouquet garni before serving.