Ingredients with Measurements:
- 2 pounds beef chuck, cut into 1-inch cubes
- 6 slices bacon, chopped
- 1 onion, chopped
- 2 carrots, chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 cups red wine
- 2 cups beef broth
- 1 tablespoon fresh thyme leaves
- 1 bay leaf
- 1 pound mushrooms, sliced
- 2 tablespoons all-purpose flour
- Salt and pepper, to taste
- Olive oil, for cooking
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
- Wooden spoon
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
3. In the same pot, add the beef and cook until browned on all sides. Remove the beef with a slotted spoon and set aside.
4. Add the onion, carrots, and garlic to the pot and cook until softened, about 5 minutes.
5. Stir in the tomato paste and cook for 1 minute.
6. Add the red wine, beef broth, thyme, and bay leaf. Bring to a simmer.
7. Return the beef and bacon to the pot. Cover and transfer to the oven. Cook for 2 hours.
8. In a separate pan, heat some olive oil over medium heat. Add the mushrooms and cook until browned and tender, about 10 minutes.
9. Remove the pot from the oven and stir in the cooked mushrooms.
10. In a small bowl, whisk together the flour and ¼ cup of water until smooth. Stir the flour mixture into the pot.
11. Return the pot to the oven and cook for an additional 30 minutes, or until the sauce has thickened.
12. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours 30 minutes
5. Temperature:
Preheat the oven to 325°F.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 437
Fat: 21g
Carbohydrates: 11g
Protein: 43g
Sodium: 780mg
Sugar: 4g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat.
- Red wine can be substituted with beef broth.
- Mushrooms can be substituted with pearl onions.
Variations:
- Add diced potatoes to the pot before cooking.
- Use a slow cooker instead of the oven.
- Substitute the beef with lamb for a different flavor.
Tips and tricks:
- Make sure to brown the beef and bacon before adding the vegetables to the pot.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Allow the beef to cook for at least 2 hours to ensure it is tender.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef bourguignon in a pot over medium heat until heated through.
Presentation ideas:
Serve the beef bourguignon in individual bowls with a side of crusty bread.
Garnishes:
Garnish with chopped fresh parsley or thyme.
Pairings:
Pair with a glass of red wine and a side salad.
Suggested side dishes:
Serve with mashed potatoes or roasted vegetables.
Troubleshooting advice:
- If the sauce is too thin, whisk in more flour until desired thickness is achieved.
- If the beef is tough, allow it to cook for an additional 30 minutes.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Beef bourguignon is a traditional French dish that originated in the Burgundy region of France.
Flavor profiles:
Beef bourguignon is a rich and hearty dish with flavors of beef, bacon, red wine, and mushrooms.
Serving suggestions:
Serve with a side of crusty bread to soak up the flavorful sauce.
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Region: French