Name: French Beef Bourguignon
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Cuisine: French
Ingredients: 3 lbs beef chuck, cut into 2-inch cubes; 6 slices bacon, chopped; 2 tablespoons olive oil; 1 large onion, diced; 2 carrots, sliced; 4 garlic cloves, minced; 2 tablespoons tomato paste; 2 tablespoons all-purpose flour; 3 cups dry red wine (such as Burgundy or Pinot Noir); 2 cups beef broth; 2 bay leaves; 4 sprigs fresh thyme; 1 pound baby potatoes or pearl onions; 8 oz mushrooms, halved; 1 teaspoon salt, or to taste; 1 teaspoon black pepper, or to taste; Fresh parsley, chopped, for garnish

French Beef Bourguignon

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This French Beef Bourguignon is a rich and comforting classic made with tender beef, red wine, vegetables, and aromatic herbs slow-cooked to perfection.

Author: Ella
Prep Time: 25 minutes
Cook Time: 3 hours
Total Time: 3 hours 25 minutes
Yield: 6 servings
Category: Main Course
Method: Braising / Slow Cooking
Cuisine: French

Ingredients

3 lbs beef chuck, cut into 2-inch cubes
6 slices bacon, chopped
2 tablespoons olive oil
1 large onion, diced
2 carrots, sliced
4 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
3 cups dry red wine (such as Burgundy or Pinot Noir)
2 cups beef broth
2 bay leaves
4 sprigs fresh thyme
1 pound baby potatoes or pearl onions
8 oz mushrooms, halved
1 teaspoon salt, or to taste
1 teaspoon black pepper, or to taste
Fresh parsley, chopped, for garnish

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Instructions

Pat the beef dry with paper towels and season generously with salt and pepper.
In a large Dutch oven, cook the bacon over medium heat until crisp. Remove with a slotted spoon and set aside.
Add olive oil if needed. Working in batches, sear the beef until browned on all sides. Remove and set aside.
Add the onion and carrots to the pot and cook for 5 minutes until softened.
Stir in the garlic and tomato paste and cook for 1 minute.
Sprinkle the flour over the vegetables and stir well to coat.
Gradually pour in the red wine while scraping up the browned bits from the bottom of the pot.
Stir in the beef broth, bay leaves, thyme, cooked bacon, and browned beef.
Bring to a gentle simmer, then cover and cook on low heat for 2½ to 3 hours, or until the beef is fork-tender.
During the last 30 minutes of cooking, sauté the mushrooms in a separate skillet until golden.
Add the mushrooms and baby potatoes (or pearl onions) to the stew and continue cooking until tender.
Remove the bay leaves and thyme stems before serving.
Garnish with fresh parsley and serve hot.

Notes

Burgundy wine is traditional, but Pinot Noir or another dry red wine works well.
For the best flavor, prepare the stew a day ahead and reheat before serving.
Beef chuck is ideal because it becomes tender during slow cooking.
Serve with crusty bread, mashed potatoes, buttered noodles, or rice.
Leftovers often taste even better the next day.

Find it online: https://elladishes.com/french-beef-bourguignon/