Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 2-inch cubes
- 6 slices bacon, diced
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups red wine (preferably Burgundy)
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a Dutch oven or heavy-bottomed pot, cook bacon over medium heat until crispy. Remove bacon and set aside, leaving the fat in the pot.
3. Season beef cubes with salt and pepper, then brown them in the bacon fat over medium-high heat. Work in batches if needed to avoid overcrowding the pot. Remove beef cubes and set aside.
4. Add chopped onion and garlic to the pot and sauté until softened, about 5 minutes.
5. Add tomato paste and flour to the pot and stir until combined.
6. Pour in red wine and beef broth, stirring to scrape up any browned bits from the bottom of the pot.
7. Add bay leaf, thyme, and reserved bacon and beef cubes to the pot. Bring to a simmer.
8. Cover the pot with a lid and transfer it to the preheated oven. Cook for 2 to 2 1/2 hours, or until the beef is tender.
9. Remove the pot from the oven and discard the bay leaf. Stir in butter until melted.
10. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2 to 2 1/2 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 450
Fat: 22g
Saturated Fat: 9g
Cholesterol: 130mg
Sodium: 670mg
Carbohydrates: 8g
Fiber: 1g
Sugar: 3g
Protein: 44g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat.
- Bacon can be substituted with pancetta or salt pork.
- Red wine can be substituted with beef broth or chicken broth.
- Tomato paste can be substituted with ketchup or tomato sauce.
Variations:
- Add sliced carrots and mushrooms to the pot along with the onion and garlic.
- Use white wine instead of red wine for a lighter flavor.
- Add a splash of brandy or cognac to the pot before adding the wine and broth.
Tips and tricks:
- Brown the beef cubes in batches to avoid overcrowding the pot and ensure even browning.
- Use a good quality red wine for the best flavor.
- Serve with crusty bread or mashed potatoes to soak up the delicious sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls or on a platter with a sprinkle of chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Mashed potatoes
- Crusty bread
- Roasted vegetables
Suggested side dishes:
- Green salad
- Roasted Brussels sprouts
- Garlic bread
Troubleshooting advice:
- If the sauce is too thin, simmer it on the stovetop until it thickens to your desired consistency.
- If the beef is tough, it may need to cook for longer. Return it to the oven and check it every 30 minutes until it is tender.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Boeuf Bourguignon is a classic French dish from the Burgundy region of France. It is traditionally made with beef braised in red wine, bacon, and vegetables.
Flavor profiles:
Rich, savory, and slightly sweet from the red wine.
Serving suggestions:
Serve hot with crusty bread or mashed potatoes.
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Region: French