Ingredients:
- 2 pounds (900g) beef chuck, cut into 2-inch cubes
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 slices bacon, chopped
- 1 onion, chopped
- 2 carrots, peeled and sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup red wine (such as Burgundy or Pinot Noir)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 8 ounces (225g) mushrooms, quartered
- Fresh parsley, chopped (for garnish, optional)
Instructions:
- Season and Brown the Beef:
- Season the beef cubes generously with salt and pepper.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef cubes in batches and brown them on all sides, about 3-4 minutes per batch. Transfer the browned beef to a plate and set aside.
- Cook Bacon and Vegetables:
- In the same pot, add the chopped bacon and cook until crispy. Remove the bacon from the pot and set aside.
- Add the chopped onion and sliced carrots to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
- Make the Sauce:
- Sprinkle the flour over the vegetables in the pot and cook, stirring constantly, for 1-2 minutes to make a roux.
- Gradually pour in the beef broth and red wine, stirring constantly to combine. Add the tomato paste, dried thyme, and bay leaves. Bring the mixture to a simmer.
- Combine Ingredients and Simmer:
- Return the browned beef and cooked bacon to the pot. Cover the pot with a lid and reduce the heat to low. Let the beef bourguignon simmer gently for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
- If the sauce becomes too thick during cooking, you can add a little water or beef broth to thin it out.
- Add Mushrooms:
- About 30 minutes before the beef is done cooking, add the quartered mushrooms to the pot. Stir to combine and continue simmering until the mushrooms are tender.
- Serve:
- Once the beef is tender and the sauce has thickened to your desired consistency, remove the bay leaves from the pot.
- Serve the beef bourguignon hot, garnished with chopped fresh parsley if desired. This dish pairs well with mashed potatoes, crusty bread, or buttered noodles.
Enjoy your homemade Beef Bourguignon, a classic French comfort food dish that’s perfect for a cozy dinner at home!