Beef Bourguignon with Red Wine Sauce

Ingredients:

• 1.5 kg (3 lbs) beef brisket, cut into 5 cm (2-inch) cubes
• Salt and freshly ground black pepper, to taste
• 60 ml (1/4 cup) olive oil
• 200 g (7 oz / 2.5 cups) pearl onions, peeled
• 3 cloves garlic, minced
• 3 medium carrots, sliced into rounds
• 2 bay leaves
• 1 sprig fresh thyme
• 500 ml (2 cups) hearty red wine like Pinot Noir
• 500 ml (2 cups) beef stock
• 100 g (1 cup) button mushrooms, quartered
• 2 tbsp tomato paste
• 2 tbsp butter
• 30 g (1/4 cup) all-purpose flour
• Fresh parsley, chopped for garnish (optional)

Introduction

Welcome to a culinary journey through the heart of French cuisine with our detailed recipe for Beef Bourguignon with Red Wine Sauce. This classic dish, known for its rich flavors and comforting qualities, transforms humble ingredients into an elegant and satisfying fare. Originally a peasant dish, Beef Bourguignon has earned its place in gourmet kitchens worldwide. By slowly simmering beef in red wine, enriched with aromatic herbs and vegetables, this traditional French stew evolves into an intricate symphony of flavors that’s hard to resist.

Kitchen Equipment Required

• Chef’s Knife
• Cutting Board
• Large Dutch Oven or Heavy-Bottomed Pot
• Wooden Spoon
• Measuring Cups and Spoons
• Colander
• Paper Towels

Instructions

Preparation

Season the beef cubes generously with salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat. In batches, brown the beef on all sides, removing each batch to a plate once browned. Add more oil as needed between batches to maintain a good sear.

Sauté Vegetables

In the same pot, add the pearl onions and carrots. Sauté for about 5 minutes until they begin to soften and take on color. Stir in the minced garlic, cooking for an additional 1 minute until aromatic.

Develop the Stew

Return the beef to the pot. Stir in the bay leaves, thyme, and tomato paste, coating the beef and vegetables. Pour in the red wine and beef stock, ensuring the beef is just covered. Bring the mixture to a simmer, scraping any browned bits from the bottom of the pot for added depth of flavor.

Slow Cooking

Reduce heat to low and cover the pot with a lid. Let it cook gently for 2.5 to 3 hours, or until the beef is tender and can be pulled apart with a fork.

Final Touches

In a small skillet, melt the butter over medium heat. Stir in the flour to create a roux. Cook for 2 minutes until golden, then stir the roux into the simmering stew. This will thicken the sauce to a silky smooth consistency. Add the mushrooms and cook for an additional 15 minutes until they are tender.

Serving

Remove the bay leaves and thyme sprig. Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley, if desired, before ladling the stew into serving bowls.

Conclusion

Serving Beef Bourguignon with Red Wine Sauce is an effortless way to impress guests or simply enjoy a comforting meal on a cozy evening at home. The timeless flavors of beef slowly braised in wine, accentuated with mellow vegetables, create an unforgettable dining experience. As you savor each bite, you partake in a culinary tradition cherished across generations. We hope this recipe becomes a treasured favorite in your kitchen. Bon appétit!

Wyatt Travis Creator of AI MultiPrompter

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