Boeuf Bourguignon
A classic French beef stew with tender chunks of beef, succulent mushrooms, and rich flavors, perfect for cozy gatherings.
Ingredients
Main Ingredients
- 3 lbs beef chuck, cut into 2-inch pieces Ideal for slow cooking.
- 6 slices bacon, chopped Adds smoky flavor.
- 1 large onion, finely chopped Base flavor.
- 3 pcs carrots, sliced
- 2 cloves garlic, minced Enhances flavor.
- 2 cups beef broth For the stew base.
- 2 tablespoons tomato paste Adds depth to the stew.
- 1 lb mushrooms, quartered To be added at the end.
- 1/4 cup all-purpose flour Thickens the stew.
- 3 tablespoons olive oil For cooking.
- 1 bouquet garni (thyme, bay leaves, parsley) For flavor infusion.
- to taste Salt and pepper For seasoning.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat until glistening and aromatic.
- Add the chopped bacon and cook until crisp. Remove and set aside.
- Season the beef chunks generously with salt and pepper. Brown them in batches in the same pot, then remove and set aside.
- In the same pot, add the onion, carrots, and garlic. Cook until the onion is translucent.
- Sprinkle the flour over the vegetables, stirring to coat them while scraping all the delicious bits from the bottom.
Cooking
- Return the browned beef and crispy bacon to the pot.
- Add the tomato paste, bouquet garni, and beef broth, stirring gently to combine.
- Bring the mixture to a boil, then reduce the heat to a simmer and cover. Cook for about 2 hours.
- In a separate pan, sauté the quartered mushrooms in olive oil until golden brown.
- Add the mushrooms to the stew in the last 30 minutes of cooking.
- Serve hot, garnished with fresh parsley, and enjoy with crusty bread.
Notes
Allow the stew to cool completely before storing leftovers in airtight containers for up to three days in the fridge or three months in the freezer. Reheat gently before serving.