When it comes to signature French food, only a few dishes can compete with the rich and hearty flavors of Beef Bourguignon. This classic recipe comes from the Burgundy region of France and has captured the hearts and palates of food enthusiasts around the world. Combining tender beef, aromatic vegetables, red wine, and a medley of herbs and spices, Beef Bourguignon is a masterpiece of slow-cooked perfection. In this blog post, we’ll take you through the step-by-step process of creating this iconic dish in your own kitchen.

Ingredients

For this recipe, you will need:

• 2 pounds of lean beef stew meat, cut into chunks

• 2 tablespoons olive oil

• 1 onion, diced

• 2 carrots, peeled and sliced

• 2 cloves of garlic, minced

• 2 cups of red wine (preferably Burgundy)

• 2 cups of beef broth

• 2 tablespoons tomato paste

• 1 teaspoon thyme

• 2 bay leaves

• Salt and pepper to taste

• 1 pound of mushrooms, quartered

• Chopped fresh parsley, for garnish

Instructions

• Wash the beef in plain water, then add a quarter of a teaspoon of salt and two tablespoons of vinegar. Cover with water and soak for about 20 minutes. Drain the water then rinse with hot boiling water and drain again thoroughly.

• Sear the Beef: In a large Dutch pot or heavy-bottomed pot, heat the olive oil over medium-high heat. Season it with salt and pepper, then brown the meat on all sides. Remove the beef and set it aside.

• Cook the Aromatics: In the same pot, add the diced onion, sliced carrots, and minced garlic. Sauté until the vegetables are softened and golden.

• Deglaze the Pot: Pour in the red wine and use a wooden spoon to scrape up the flavorful browned bits from the bottom of the pot. Let the wine simmer and reduce by half.

• Add the Beef: Return the browned beef to the pot, along with any accumulated juices.

• Build The Flavours: Stir in the beef broth, tomato paste, thyme, and bay leaves. Bring the mixture to a gentle simmer.

• Slow-Cooking Process: Cover the pot with a lid and reduce the heat to low. Allow the Beef Bourguignon to simmer gently for about 2 to 3 hours, or until the meat is tender and the flavours have mixed beautifully.

• Sauté the Mushrooms: In a separate skillet, sauté the quartered mushrooms in a bit of butter until they’re browned and cooked through. Add the mushrooms to the pot during the last 30 minutes of cooking.

• Final Touches: Before serving, taste and adjust the seasoning with additional salt and pepper if needed. Discard the bay leaves. Sprinkle chopped fresh parsley over the top for a burst of colour and flavour.

• Serving Suggestions: Beef Bourguignon is traditionally served over buttered noodles, mashed potatoes, or with a crusty baguette to soak up the delicious sauce.

Nutritional information: 12% carbs, 40% fat, and 48% protein. For best results, use lean beef. Contains iron, sodium, copper, selenium, and zinc.

Beef Bourguignon is more than just a dish; it’s a journey through the rustic flavours of France. With its depth of flavour and aroma, this recipe is perfect for a special occasion or a cozy night in. Whether you’re an experienced cook or a beginner in the kitchen, trying your hand at Beef Bourguignon is a culinary adventure that will reward you with a memorable and satisfying meal. Bon appétit!