Classic Beef with Red Wine (Boeuf Bourguignon)
Традиционно ястие · French
A quintessential French stew featuring tender beef braised in red wine with aromatic vegetables and herbs, resulting in a rich, deeply flavored dish.
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Съставки
- Beef chuck roast2 lbs
- Dry red wine (like Burgundy)1 bottle
- Bacon6 oz
- Yellow onions2 large
- Carrots2 medium
- Garlic4 cloves
- Tomato paste2 tbsp
- Beef broth2 cups
- All-purpose flour1/4 cup
- Butter2 tbsp
- Olive oil2 tbsp
- Fresh thyme3 sprigs
- Bay leaf1
- Pearl onions1 cup
- Mushrooms1 lb
- Saltto taste
- Black pepperto taste
- Fresh parsleyfor garnish
Стъпки
- 1
Preheat oven to 325°F (160°C).
- 2
Cut beef into 1.5-inch cubes. Season with salt and pepper.
- 3
In a Dutch oven, cook bacon until crisp. Remove bacon, leaving drippings.
- 4
Sear beef cubes in batches in the bacon drippings until browned on all sides. Remove beef.
- 5
Add chopped yellow onions and carrots to the pot, cook until softened.
- 6
Stir in garlic and tomato paste, cook for 1 minute.
- 7
Sprinkle flour over vegetables, stir and cook for 1 minute.
- 8
Gradually whisk in red wine and beef broth until smooth.
- 9
Return beef and bacon to the pot. Add thyme and bay leaf.
- 10
Bring to a simmer, then cover and transfer to the preheated oven.
- 11
Braise for 2.5 to 3 hours, or until beef is very tender.
- 12
While beef braises, sauté pearl onions and mushrooms in butter until golden. Set aside.
- 13
Remove stew from oven. Discard thyme sprigs and bay leaf. Skim off excess fat.
- 14
Stir in sautéed pearl onions and mushrooms.
- 15
Adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.
