Name: Bourguignonne
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 pounds of stewing beef, cut into chunks; 2 tablespoons of olive oil; 4 slices of bacon, chopped; 1 large onion, chopped; 3 cloves of garlic, minced; 2 carrots, sliced; 1 tablespoon of tomato paste; 2 cups of red wine; 1 1/2 cups of beef broth; 1 bay leaf; 1 teaspoon of dried thyme; Salt and pepper to taste; Chopped fresh parsley, for garnish

Instructions

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the bacon and cook until crispy, then remove it with a slotted spoon and set aside.
Season the beef chunks with salt and pepper, then add them to the pot in a single layer. Brown the beef on all sides, working in batches if necessary to avoid overcrowding the pot. Remove the browned beef and set it aside with the bacon.
In the same pot, add the chopped onion, garlic, and carrots. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Stir in the tomato paste and cook for another minute to allow the flavors to meld.
Return the beef and bacon to the pot. Pour in the red wine and beef broth, making sure to scrape up any browned bits from the bottom of the pot.
Add the bay leaf and dried thyme. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer gently for 2 to 3 hours, or until the beef is tender.
Taste the Bourguignonne and season with additional salt and pepper if needed.
Serve the Bourguignonne hot, garnished with chopped fresh parsley.

Ingredients

Instructions

Nutrition Facts

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