Winter Warmer: Beef Bourguignona

 

Beef Bourguignon, or Boeuf Bourguignon, is a rich and flavorful French beef stew braised in red wine, traditionally Burgundy. This dish is a true comfort food, perfect for a cozy night in or a special occasion.

Ingredients:

• 3 lbs beef chuck, cut into 1.5-inch cubes
• 1/4 cup all-purpose flour
• 1/4 cup olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 bottle (750ml) dry red wine (such as Burgundy, Pinot Noir, or Cabernet Sauvignon)
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 lb cremini mushrooms, quartered
• 1 lb pearl onions, peeled
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Sear the beef: Season the beef cubes with salt and pepper. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the beef in batches and sear on all sides until browned. Remove the beef from the pot and set aside.

2. Sauté the vegetables: Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

3. Deglaze the pot: Pour in the red wine and scrape up any browned bits from the bottom of the pot. Bring the wine to a simmer and cook for a few minutes until slightly reduced.

4. Add the remaining ingredients: Return the beef to the pot. Add the beef broth, tomato paste, thyme, and bay leaf. Bring to a simmer, then cover the pot and transfer to a preheated oven at 325°F (160°C).

5. Braise the beef: Cook the beef in the oven for about 2-3 hours, or until it is very tender and easily pierced with a fork.

6. Sauté the mushrooms and pearl onions: While the beef is braising, heat a separate skillet over medium heat. Add the pearl onions and cook until lightly browned. Add the mushrooms and cook until softened and browned.

7. Combine and serve: Once the beef is cooked, remove it from the oven. Stir in the mushrooms and pearl onions. Season the stew with salt and pepper to taste. Garnish with fresh parsley. Serve hot with mashed potatoes, egg noodles, or crusty bread.

   
   
   

Tips and Variations:

• For a richer flavor, use beef stock instead of beef broth.
• You can add other vegetables to the stew, such as potatoes or parsnips.
• If you don't have pearl onions, you can use regular onions cut into smaller pieces.
• To thicken the sauce, you can mix a tablespoon of cornstarch with a little cold water and stir it into the stew during the last few minutes of cooking.
• Beef Bourguignon tastes even better the next day, so it's a great dish to make ahead of time.

Enjoy this classic French stew!