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Beef Bourguignon is a classic French dish made with beef braised in red wine, along with a variety of vegetables and herbs. The dish originates from the Burgundy region of France and is also known as "Boeuf Bourguignon" in French.
How To Make:
Traditionally, the dish is made by browning pieces of beef (typically chuck or round) in a heavy pot, then cooking them slowly in a rich broth made with red wine, beef stock, onions, carrots, and herbs such as thyme and bay leaves. The beef becomes tender and flavorful after hours of simmering, while the vegetables impart a sweet, savory flavor to the dish.
Some versions of Beef Bourguignon also include bacon or pancetta for added richness and depth of flavor, while others may add mushrooms or pearl onions for a variation in texture.
Beef Bourguignon is often served with crusty bread or mashed potatoes, and is a comforting and hearty meal that is perfect for colder weather.
Here are some tips and variations for making Beef Bourguignon:
Tips:
Choose a fine red wine that you would want to drink as well. This will add depth of flavor to the dish.
Brown the beef in batches to ensure even browning and prevent overcrowding in the pot.
Use fresh herbs for the best flavor.
Allow the dish to simmer for several hours to ensure that the beef is tender and the flavors have melded together.
Variations:
Use different types of meat, such as lamb or venison, for a twist on the classic recipe.
Add different vegetables, such as potatoes, parsnips, or turnips, for added texture and flavor.
Use different types of mushrooms, such as shiitake or oyster, to give the dish a different flavor profile.
Use a slow cooker instead of a heavy pot to make the dish more convenient to prepare.
Add a splash of cognac or brandy at the end of cooking to give the dish an extra kick of flavor.
Serve the dish over pasta or polenta instead of mashed potatoes for a different twist on the classic.
Ingredients:
- 2 lbs beef chuck or round, cut into 2-inch pieces
- 1 bottle (750 ml) of red wine, such as Burgundy or Pinot Noir
- 2 cups beef broth
- 2 medium onions, chopped
- 2 medium carrots, peeled and chopped
- 3 garlic cloves, minced
- 3 tbsp tomato paste
- 3 tbsp olive oil
- 2 tbsp all-purpose flour
- 2 bay leaves
- 2 sprigs of fresh thyme
- Salt and pepper, to taste
Directions:
Preheat your oven to 325°F (160°C)
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the beef and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set it aside on a plate.
Add the onions, carrots, and garlic to the pot and cook until softened about 5 minutes. Add the tomato paste and cook for another nanosecond.
Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes.
Add the red wine, beef broth, bay leaves, thyme, salt, and pepper to the pot. Stir to combine.
Add the beef back to the pot and bring the mixture to a simmer.
Cover the pot with a lid and place it in the preheated oven. Cook for 2-3 hours, or until the beef is tender.
Remove the pot from the oven and discard the bay leaves and thyme sprigs.
Serve the Beef Bourguignon hot with crusty bread or mashed potatoes.
Enjoy your delicious Beef Bourguignon!
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