Recettes Bourguignon : Boeuf Bourguignon Beef Burgundy

Ah, bonjour mes amis! Today, I have something très délicieux to share with you all - a classic French dish that’ll transport your taste buds right to the streets of Paris. Yes, you heard me right, we’re talking about the one and only Boeuf Bourguignon or Beef Burgundy as some folks like to call it.

Boeuf Bourguignon/Beef Burgundy

Now, before we get started, let me tell you that this isn’t your average beef stew. Non non non, this is a gourmet dish that requires time, patience, and some serious skills in the kitchen.

Ingredients:

• 2 pounds beef chuck roast
• 4 slices of bacon, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons flour
• 2 cups red wine (Burgundy preferably)
• 1 cup beef broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 pound pearl onions
• 1 pound mushrooms, trimmed and quartered
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish

Instructions:

1. Preheat oven to 325°F.
2. Pat the beef dry with paper towels and season with salt and pepper.
3. Heat a Dutch oven over medium-high heat and cook the bacon until crispy. Remove with a slotted spoon and set aside.
4. In the same Dutch oven, cook the beef in batches until brown on all sides. Remove with a slotted spoon and set aside.
5. Add the onion to the Dutch oven and cook until softened. Add the garlic and cook for another minute.
6. Sprinkle the flour over the onion mixture and cook for another minute, stirring constantly.
7. Stir in the wine and beef broth, scraping up any brown bits from the bottom of the Dutch oven.
8. Add the bay leaves, thyme, cooked bacon, and beef back to the Dutch oven. Season with salt and pepper.
9. Cover and transfer to the oven. Cook for 2 1/2 to 3 hours, until the beef is tender.
10. About an hour before the cooking time is up, boil the pearl onions for 2 minutes and drain. Peel the onions and set aside.
11. In a skillet, heat some oil over medium-high heat and sauté the mushrooms until browned.
12. Add the pearl onions and sauté for another minute.
13. Remove the Dutch oven from the oven and stir in the mushrooms and pearl onions. Cover and let sit for 15 minutes before removing the bay leaves.
14. Garnish with chopped parsley and serve hot with some crusty French bread and a glass of red wine. Bon appétit!

Voilà mes amis! Your very own Boeuf Bourguignon/Beef Burgundy, straight from the streets of Paris. Doesn’t it just make your mouth water? Go ahead, try it out and let me know what you think. I promise you won’t be disappointed.