Beef Bourguignon
Braised beef stew with red wine, pearl onions, mushrooms, and bacon lardons. Slow-cooked until meat is tender and flavors meld into a rich, glossy sauce.
Ingredients
Method
Pat beef cubes dry with paper towels and season with salt and pepper.
Dice bacon and cook in a Dutch oven over medium heat until crisp, about 5 minutes. Remove with a slotted spoon and set aside, leaving fat in the pot.
Working in batches, sear beef cubes in the bacon fat over medium-high heat until browned on all sides, about 3 minutes per batch. Do not crowd the pan. Transfer to a plate.
Reduce heat to medium. Add pearl onions and mushrooms; cook, stirring occasionally, until lightly colored, about 5 minutes.
Stir in garlic and tomato paste; cook for 1 minute until fragrant.
Sprinkle flour over vegetables and stir to coat evenly, cooking for 1 minute.
Pour in red wine, scraping the pot bottom with a wooden spoon to release browned bits. Add beef broth, carrot pieces, reserved bacon, bay leaf, and thyme sprigs. Stir to combine.
Bring to a simmer, then cover and reduce heat to low. Braise for 2.5 to 3 hours, stirring occasionally, until beef is fork-tender.
Remove bay leaf and thyme sprigs. Taste and adjust seasoning with salt and pepper.
Ladle into bowls and garnish with fresh parsley.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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