Beef Burgundy

Beef Burgundy (Boeuf Bourguignon) is a classic French stew that highlights tender beef braised in red wine (traditionally Burgundy wine) with vegetables and herbs. It's rich, flavorful, and perfect for a cozy meal.

Here's a traditional recipe for Beef Burgundy:

Ingredients:

• 3 lbs (1.4 kg) beef chuck, cut into 2-inch cubes
• 6 slices thick-cut bacon, diced
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, sliced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 3 cups Burgundy red wine (Pinot Noir or similar)
• 2 cups beef broth
• 1 bay leaf
• 3-4 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 lb (450 g) mushrooms, sliced
• 12-15 pearl onions, peeled
• 2 tbsp flour
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Prepare the beef:

   • Season the beef cubes with salt and pepper. In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.

2. Sear the beef:

   • In batches, sear the beef in the bacon fat until browned on all sides. Don’t overcrowd the pot. Remove the beef and set it aside with the bacon.

3. Cook the vegetables:

   • In the same pot, add 2 tablespoons of olive oil. Add the chopped onion and carrots, sautéing until softened (about 5 minutes). Add the minced garlic and cook for 1 minute.

4. Deglaze the pot:

   • Stir in the tomato paste and cook for another minute. Sprinkle the flour over the vegetables and stir to coat evenly. Pour in the wine and beef broth, scraping up any browned bits from the bottom of the pot.

5. Braise the beef:

   • Return the beef and bacon to the pot. Add the bay leaf and thyme. Bring the mixture to a simmer, cover, and cook for 2 ½ to 3 hours, either on low heat on the stove or in a 300°F (150°C) oven, until the beef is tender.

6. Prepare mushrooms and onions:

   • In a separate skillet, sauté the mushrooms and pearl onions in a bit of olive oil until browned (about 5-7 minutes). Set aside.

7. Finish the stew:

   • Once the beef is tender, add the sautéed mushrooms and onions to the pot. Let the stew simmer for another 15-20 minutes to allow flavors to meld.

8. Serve:

   • Remove the bay leaf and thyme sprigs. Garnish with fresh parsley and serve hot, traditionally with mashed potatoes, buttered noodles, or crusty bread.

Enjoy your rich and hearty Beef Burgundy!