Ingredients with Measurements:
- 2 pounds beef chuck, cut into 2-inch cubes
- 6 slices bacon, chopped
- 2 cups pearl onions, peeled
- 2 cups carrots, peeled and chopped
- 2 cups mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
- Wooden spoon
- Tongs
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside.
3. Season beef with salt and pepper. In the same pot, brown beef in bacon fat over medium-high heat, working in batches if necessary. Remove beef and set aside.
4. In the same pot, add olive oil and sauté onions, carrots, and mushrooms until onions are translucent. Add garlic and cook for another minute.
5. Add tomato paste and flour, stirring constantly for 1-2 minutes until well combined.
6. Slowly pour in red wine and beef broth, stirring constantly to prevent lumps. Add thyme and bring to a simmer.
7. Return beef and bacon to the pot and stir to combine.
8. Cover the pot with a lid and transfer to the oven. Cook for 2-3 hours or until beef is tender.
9. Remove from the oven and let it rest for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
5. Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 15g
Protein: 38g
Sodium: 750mg
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or sirloin.
- Pearl onions can be substituted with frozen pearl onions or shallots.
- Red wine can be substituted with beef broth or chicken broth.
Variations:
- Add potatoes or turnips for a heartier dish.
- Use different types of mushrooms such as shiitake or cremini.
- Add a splash of cognac or brandy for a richer flavor.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot and ensure even browning.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot to add flavor to the dish.
- For a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the pot during the last 10 minutes of cooking.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley or thyme.
Pairings:
Serve with crusty bread or over mashed potatoes.
Suggested side dishes:
Roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the pot during the last 10 minutes of cooking.
- If the beef is tough, it may need to cook for a longer period of time.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Beef Bourguignon is a classic French dish that originated in the Burgundy region of France. It was traditionally made with beef braised in red wine and served with mushrooms and onions.
Flavor profiles:
This dish has a rich and savory flavor with notes of red wine, bacon, and thyme.
Serving suggestions:
Serve with a glass of red wine for a classic French meal.
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Region: French