Classic Beef Bourguignon

This hearty dish features tender beef, savoury vegetables, and a luscious red wine sauce that will leave you craving more. Perfect for gatherings or special occasions, this recipe brings warmth and elegance to your dining table. Let’s embark on a culinary journey and savour the essence of French comfort food in every delightful spoonful.

Recipe:

Ingredients:

• 1 kg beef chuck, cut into bite-sized pieces
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 150g bacon, diced
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 250g button mushrooms, quartered
• 3 carrots, peeled and sliced
• 750ml red wine (such as Burgundy or Merlot)
• 500ml beef broth
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. In a large bowl, toss the beef pieces with flour, salt, and pepper until well coated.
2. In a Dutch oven or large, heavy-bottomed pot, heat the olive oil over medium-high heat. Add the bacon and cook until crispy. Remove the bacon and set aside.
3. In the same pot, sear the beef in batches until browned on all sides. Transfer the browned beef to a plate.
4. Lower the heat to medium, and in the same pot, sauté the chopped onions until they become translucent. Stir in the minced garlic and cook for another minute.
5. Add the quartered mushrooms and sliced carrots, sautéing until they begin to soften.
6. Return the beef and bacon to the pot, and pour in the red wine and beef broth. Stir in the tomato paste, bay leaves, and dried thyme. Season with salt and pepper.
7. Bring the mixture to a simmer, then cover the pot with a lid. Let it cook on low heat for 2 to 3 hours until the beef becomes tender and the flavours meld together.
8. Once cooked, remove the bay leaves, and adjust the seasoning with additional salt and pepper if needed.
9. To serve, ladle the Classic Beef Bourguignon into bowls and garnish with fresh parsley for a burst of colour and freshness.

Bon appétit!