Description
Beef Bourguignon
Ingredients:
2 lbs (900g) beef chuck, cut into cubes
2 tbsp olive oil
Salt and black pepper to taste
4 oz (120g) bacon, chopped
1 large onion, diced
2 carrots, sliced
3 garlic cloves, minced
2 tbsp tomato paste
2 tbsp all-purpose flour
2 cups (480ml) red wine
2 cups (480ml) beef broth
1 bouquet garni (thyme, bay leaf, and parsley tied together)
1 cup pearl onions
1 cup mushrooms, sliced
Instructions:
1. Sear the Beef:
Season beef with salt and pepper. Heat olive oil in a heavy pot, sear beef on all sides until browned. Remove and set aside.
2. Cook the Bacon:
In the same pot, cook bacon until crispy. Remove and set aside.
3. Prepare the Vegetables:
Sauté onion and carrots in the bacon fat until softened. Add garlic and tomato paste, cooking for 1 minute.
4. Build the Base:
Sprinkle flour over the vegetables, stir well, and cook for 2 minutes. Gradually add wine, scraping the bottom of the pot. Pour in beef broth and add the bouquet garni.
5. Simmer:
Return beef and bacon to the pot. Cover and simmer on low heat for 2 hours, stirring occasionally.
6. Add Final Ingredients:
In the last 30 minutes, add pearl onions and mushrooms. Cook until tender.
7. Serve:
Serve hot over mashed potatoes or buttered noodles for a comforting, hearty meal.
