Beef Bourguignon Stew

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Oh, let me tell you about this Beef Bourguignon stew! It’s like a cozy hug in a bowl, you know? Just thinking about it makes my mouth water. Imagine tender pieces of beef, melting into that rich, deep red wine sauce with onions and mushrooms all around—it’s a warm, comforting dish that feels like home. Honestly, it’s one of those things that takes a bit of time but, oh boy, the results are so worth it… Perfect for sharing on chilly evenings, or, well, any gathering, really.

Why You’ll Crave It

• The flavors—it’s all about that deep, rich taste that just gets better with time.
• You can make it a day ahead and it actually tastes better the next day—like magic!
• It’s a one-pot wonder, which means less cleanup… and we love that, right?
• Perfect for impressing friends or family, or just treating yourself.
• And honestly, who doesn’t want to say they made a classic French dish?

The first time I made this, my friends said I needed to open a restaurant!

What You’ll Need

• Beef chuck: 2 pounds, cut into 1-inch pieces—trust me, this cut is perfect for slow cooking!
• Olive oil: 2 tablespoons—just enough to get that nice sear.
• Bacon: 4 slices, chopped—because, bacon.
• Onion: 1 large, diced—adds a subtle sweetness.
• Carrots: 2 medium, sliced—just the right texture, not too mushy.
• Garlic: 4 cloves, minced—because more garlic is always better, right?
• Red wine: 750 ml (preferably Burgundy)—only use wine you would drink, seriously!
• Beef stock: 2 cups—this adds a ton of flavor.
• Tomato paste: 2 tablespoons—for that touch of umami.
• Thyme: 1 teaspoon, dried—gives a lovely earthiness.
• Bay leaves: 2—just don’t forget to take them out after cooking!
• Mushrooms: 8 ounces, quartered—the more, the merrier!
• Fresh parsley: for garnish—because it just looks nicer.
• Salt and pepper: to taste—seasoning is key!

Easy How-To

Step 1: Get the Beef Ready

So, alright—cut the beef chuck into 2-inch cubes and make sure to trim off any ugly fat. You want it seasoned well with salt and pepper… don’t be shy here!

Step 2: Sear It Right

In a big, heavy pot like a Dutch oven, heat up the olive oil over medium-high heat, and then, in batches, brown those beef cubes on all sides. It’s okay to take your time with this part; it really builds flavor. When they’re nicely browned, pop them on a plate for now.

Step 3: Sauté Your Veggies

Okay, now toss those diced onions, sliced carrots, and minced garlic into the pot. Just cook them until the onions turn translucent—maybe stir a bit to keep things even. Love that smell!

Step 4: Let’s Deglaze

Pour in the red wine, and oh boy, scrape up those little brown bits from the pot’s bottom—don’t waste that flavor! Bring it to a simmer for just a few minutes—it helps meld everything together.

Step 5: Mix In the Goodness

Alright, stir in the beef stock, the tomato paste, thyme, and bay leaves. Bring back the beef, too. It’s all coming together nicely!

Step 6: Let It Simmer

Bring this whole mix to just a gentle boil… then cover it, reduce the heat, and let it simmer low and slow for 2 to 3 hours. You want the beef to be super tender, like melt-in-your-mouth good.

Step 7: Mushrooms Time

While all that is simmering—take a skillet, add some butter, and sauté the mushrooms until they’re golden brown. Set those aside for later…

Step 8: Combine and Thicken It Up

Once the beef is nice and tender, add those mushrooms right into the pot. If you like a thicker sauce, mix a bit of flour with water and stir it in—let it simmer for another 10 minutes.

Step 9: Final Touches

Give it all a taste, and you might need a little more salt and pepper. Oh, and don’t forget to fish out those bay leaves before serving!

Step 10: Serve It Up

Finally, serve it hot with some crusty bread, or hey, mashed potatoes work beautifully… or over some egg noodles if you’re feeling fancy.

Good to Know

• If you can, use a quality wine—one you’d enjoy drinking, it makes a difference!
• Consider marinating the beef overnight—it’s an easy way to deepen the flavors.
• And if you have leftovers (which I doubt will happen!), they last in the fridge for about 3 days.

Serving Ideas

• Crusty French baguette is perfect for soaking up that oh-so-good sauce.

Top Tricks

• You can always sneak in some extra vegetables towards the end, like peas or even parsnips for a twist!

Frequently Asked Questions

What cut of beef is best for beef bourguignon?

Honestly, chuck or brisket is the way to go—these cuts are tougher and get super tender during that slow cooking.

Can I make beef bourguignon ahead of time?

Definitely! It can be made in advance, and it often tastes even better the next day—you know, more time to let those flavors mingle.

What type of wine should I use?

Good red wine, preferably a Burgundy, since it’s a classic choice—but if you have a nice dry red that you like, go for that.

Can I add other vegetables?

Yes! Feel free to add potatoes or pearl onions, just adjust when you add them to avoid mushiness.

How should I store leftovers?

Just pop them in an airtight container and refrigerate for about 3-4 days, or freeze them for longer storage.

What can I serve with beef bourguignon?

This stew goes beautifully with crusty bread, mashed potatoes, or even some buttered noodles. Just make sure to soak up that sauce!

Conclusion

Enjoying a classic Beef Bourguignon is like diving into a rich tapestry of flavors, it’s just… so comforting. It really brings everyone together and feels like a celebration on a plate. And honestly, the combination of tender meat, fragrant herbs, and that lush sauce makes for an unforgettable meal. Just remember—serve it up with some crusty bread or creamy mashed potatoes to get every last drop of that delicious sauce.

More Recipes Suggestions and Combinations

Coq au Vin

Experience another French classic with tender chicken simmered in red wine, alongside mushrooms and pearl onions… such a delightful twist!

Beef Stroganoff

This creamy dish features strips of tender beef with mushrooms and onions… serve it over noodles for total comfort!

Vegetable Bourguignon

Experience a delightful twist on the classic with hearty vegetables simmered in a rich sauce.

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