Classic Beef Bourguignon (Boeuf Bourguignon)

Съставки

• Beef chuck roast, cut into 1.5-inch cubes3 lbs
• Saltto taste
• Black pepperto taste
• Olive oil2 tbsp
• Bacon, diced6 oz
• Yellow onions, chopped2 large
• Carrots, chopped2 medium
• Garlic, minced4 cloves
• All-purpose flour1/4 cup
• Tomato paste2 tbsp
• Dry red wine (like Pinot Noir or Burgundy)1 bottle (750ml)
• Beef broth2 cups
• Bouquet garni (parsley stems, thyme sprigs, bay leaf)1
• Pearl onions, peeled1 cup
• Mushrooms, quartered1 lb
• Butter2 tbsp

Стъпки

1. 1

   Preheat oven to 325°F (160°C). Pat beef dry and season generously with salt and pepper.

2. 2

   In a Dutch oven, heat olive oil over medium-high heat. Brown beef in batches, then remove and set aside.

3. 3

   Add diced bacon to the Dutch oven and cook until crisp. Remove bacon and set aside, leaving drippings.

4. 4

   Add chopped onions and carrots to the drippings and cook until softened, about 8-10 minutes. Add minced garlic and cook for 1 minute more.

5. 5

   Stir in flour and tomato paste, cooking for 1-2 minutes until lightly browned.

6. 6

   Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer.

7. 7

   Return the beef and bacon to the pot. Add beef broth and bouquet garni. Ensure liquid covers the meat; add water if needed.

8. 8

   Bring to a simmer, then cover and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until beef is very tender.

9. 9

   While the stew is braising, prepare the garnish. In a separate skillet, melt butter over medium heat. Add pearl onions and cook until lightly browned and tender. Add mushrooms and cook until browned.

10. 10

    Remove the Dutch oven from the oven. Discard the bouquet garni. Skim off any excess fat from the surface.

11. 11

    Stir in the cooked pearl onions and mushrooms. Season with salt and pepper to taste.

12. 12

    Serve hot, garnished with fresh parsley if desired.