French-style meat dishes are known for their rich flavors and elegant presentation. Here’s a recipe for a classic French dish: Beef Bourguignon. This dish is a hearty, slow-cooked stew featuring beef braised in red wine with mushrooms, onions, and bacon.
Beef Bourguignon
Ingredients:
- 2 tablespoons olive oil
- 4 ounces bacon, diced
- 2 pounds beef chuck, cut into 1.5-inch cubes
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups red wine (such as Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 cup carrots, sliced
- 1 cup mushrooms, sliced
- 1/2 cup pearl onions (or chopped regular onions)
- 2 tablespoons butter (for sautéing mushrooms)
- Fresh parsley, chopped (for garnish)
Instructions:
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Prepare the Ingredients:
- Preheat your oven to 325°F (160°C).
- Season the beef cubes with salt and pepper, then dredge them in flour, shaking off the excess.
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Cook the Bacon:
- In a large ovenproof pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced bacon and cook until crisp. Remove with a slotted spoon and set aside.
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Brown the Beef:
- In the same pot, add the beef cubes in batches, being careful not to overcrowd the pot. Brown the meat on all sides, then remove and set aside.
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Sauté Onions and Garlic:
- In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
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Deglaze the Pot:
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2 minutes.
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Add Remaining Ingredients:
- Stir in the beef broth, tomato paste, bay leaf, and thyme. Return the browned beef and bacon to the pot.
- Add the sliced carrots and bring to a simmer.
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Braise in the Oven:
- Cover the pot with a lid and transfer it to the preheated oven. Braise for about 2.5 to 3 hours, or until the beef is tender and the sauce has thickened.
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Prepare the Mushrooms and Onions:
- While the beef is braising, heat butter in a skillet over medium heat. Sauté the mushrooms until golden brown and tender. Add the pearl onions and cook until they are lightly caramelized.
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Finish the Dish:
- After the beef has finished braising, stir in the sautéed mushrooms and onions. Adjust seasoning with salt and pepper as needed.
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Serve:
- Garnish with chopped parsley and serve hot with mashed potatoes, noodles, or crusty bread.
This Beef Bourguignon is rich and flavorful, perfect for a special dinner or a comforting meal. Enjoy the depth of flavor from the wine and the tender beef!
