Beef Bourguignon with Root Vegetables
85% автентично · French
A hearty variation of Beef Bourguignon that incorporates a medley of root vegetables like parsnips and celery root directly into the braise, adding earthy sweetness and texture.
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Съставки
- Beef chuck roast, cut into 1.5-inch cubes2.5 lbs
- Saltto taste
- Black pepperto taste
- Olive oil2 tbsp
- Bacon, diced5 oz
- Yellow onions, chopped1 large
- Carrots, peeled and cut into chunks2 medium
- Parsnips, peeled and cut into chunks1 large
- Celery root (celeriac), peeled and cut into chunks1/2 medium
- Garlic, minced4 cloves
- All-purpose flour3 tbsp
- Tomato paste1.5 tbsp
- Dry red wine (like Burgundy)750 ml
- Beef broth1.5 cups
- Bay leaf1
- Fresh thyme sprigs4
Стъпки
- 1
Preheat oven to 325°F (160°C). Pat beef dry and season with salt and pepper.
- 2
Heat olive oil in a Dutch oven over medium-high heat. Brown beef in batches, then remove and set aside.
- 3
Add diced bacon to the Dutch oven and cook until crisp. Remove bacon, leaving drippings.
- 4
Add chopped yellow onion, carrots, parsnips, and celery root to the drippings. Cook until softened, about 10-12 minutes.
- 5
Add minced garlic and cook for 1 minute more.
- 6
Stir in flour and tomato paste, cooking for 1-2 minutes.
- 7
Pour in the red wine, scraping up browned bits. Bring to a simmer.
- 8
Return beef and bacon to the pot. Add beef broth, bay leaf, and thyme sprigs. Ensure liquid covers the meat; add water if needed.
- 9
Bring to a simmer, then cover and transfer to the oven. Braise for 2 to 2.5 hours, or until beef is tender.
- 10
Remove the Dutch oven from the oven. Discard bay leaf and thyme sprigs. Skim off excess fat.
- 11
Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
