About the Dish:
Boeuf Bourguignon is a classic French beef stew that originated in the Burgundy region of France. It is a rich and flavorful dish that is typically made with tender beef, red wine, onions, carrots, and mushrooms. This slow-cooked stew is known for its depth of flavors and tender, melt-in-your-mouth beef. The beef is marinated in red wine to tenderize and infuse it with flavor. The stew is then braised with a mixture of onions, carrots, and mushrooms, along with herbs and spices, to create a robust and aromatic dish. Boeuf Bourguignon is often served with crusty bread or mashed potatoes to soak up the delicious sauce. It is a comforting and hearty dish that is perfect for a cozy winter meal or special occasion.
|Beef chuck roast||2 pounds|
|Red wine||1 ½ cups|
|Mushrooms, sliced||8 ounces|
|Garlic cloves, minced||4|
|Beef broth||2 cups|
|Tomato paste||2 tablespoons|
|Olive oil||2 tablespoons|
|Black pepper||½ teaspoon|
- Step 1: In a large bowl, place the beef chunks and pour the red wine over them. Cover and refrigerate for at least 4 hours or overnight to marinate the beef.
- Step 2: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Remove the beef from the marinade, reserving the marinade, and season it with salt and pepper. Add the beef to the pot and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set it aside.
- Step 3: In the same pot, add the diced onions and sliced carrots. Cook until the onions are translucent and the carrots start to soften, about 5 minutes. Add the sliced mushrooms and minced garlic, and cook for another 2 minutes.
- Step 4: Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute to cook off the raw flour taste. Add the tomato paste and stir to combine.
- Step 5: Return the beef to the pot and pour in the reserved marinade and beef broth. Add the thyme and bay leaves. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 2-3 hours, or until the beef is tender and the flavors have melded together.
- Step 6: Remove the bay leaves and thyme stems from the stew. Taste and adjust the seasoning with salt and pepper if needed.
- Step 7: Serve the Boeuf Bourguignon hot with crusty bread or mashed potatoes to soak up the delicious sauce.