Name: Berezinas Boeuf Bourguignon
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6 servings
Cuisine: French
Ingredients: 2 pounds beef chuck, cut into 1-inch cubes; 4 slices of thick-cut bacon, chopped; 1 large onion, diced; 2 carrots, sliced; 2 cloves of garlic, minced; 2 tablespoons tomato paste; 2 cups red wine (such as Burgundy); 2 cups beef broth; 1 teaspoon dried thyme; 2 bay leaves; Salt and pepper, to taste; 1 pound pearl onions, peeled; 1 pound mushrooms, quartered; 2 tablespoons butter; 2 tablespoons all-purpose flour; Chopped fresh parsley, for garnish

Instructions

Preheat your oven to 325°F (160°C).
In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until it becomes crispy and releases its fat. Remove the bacon with a slotted spoon and set it aside.
Season the beef cubes with salt and pepper, then brown them in the bacon fat over medium-high heat in batches to ensure they brown evenly. Transfer the browned beef to a plate.
In the same pot, add the diced onion, carrots, and garlic. Cook until the vegetables are softened, about 5-7 minutes.
Stir in the tomato paste and cook for another 2 minutes.
Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
Add the thyme, bay leaves, and the reserved bacon and beef to the pot. Bring the mixture to a simmer.
Cover the pot and transfer it to the preheated oven. Let it cook for about 2 to 2 1/2 hours, or until the beef is fork-tender.
In the meantime, melt the butter in a skillet over medium heat. Add the pearl onions and mushrooms, cooking until they are golden brown.
Sprinkle the flour over the vegetables and cook for another 2 minutes to thicken the mixture.
Once the beef is done cooking, remove the pot from the oven. Stir in the pearl onions and mushrooms, allowing the flavors to meld together.
Taste and adjust the seasoning with salt and pepper as needed.
Serve the Boeuf Bourguignon hot, garnished with fresh parsley.

Ingredients

Instructions

Nutrition Facts