Beef Bourguignon

Here's a professional recipe for Beef Bourguignon in English, without any icons:

Best for: Special occasions or hearty dinner
Calories (per serving, approx.): 600 kcal
Serves: 6

Ingredients:

• 2 lb (900 g) beef chuck, cut into 2-inch cubes

• 2 tablespoons olive oil

• 1 large onion, chopped

• 2 carrots, peeled and chopped

• 2 cloves garlic, minced

• 1 bottle (750 ml) red wine (Burgundy wine is traditional, but any dry red wine works)

• 2 cups beef broth

• 1 tablespoon tomato paste

• 1 bouquet garni (a bundle of thyme, bay leaves, and parsley stems, tied together)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 2 tablespoons flour

• 8 oz (225 g) mushrooms, sliced

• 12 oz (340 g) small pearl onions, peeled

• 4 oz (115 g) bacon or pancetta, diced

• 2 tablespoons butter (for sautéing mushrooms and onions)

Instructions:

1. Prepare the beef: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Brown the beef cubes in batches, ensuring they are well-seared on all sides. Remove the beef and set aside.

2. Sauté vegetables: In the same pot, add another tablespoon of olive oil. Sauté the chopped onion, carrots, and garlic for 5-7 minutes until softened.

3. Deglaze the pot: Add the wine to the pot, scraping up any brown bits from the bottom of the pot. Stir in the beef broth, tomato paste, bouquet garni, salt, and pepper.

4. Simmer: Return the beef to the pot. Bring the mixture to a simmer, then cover and cook on low heat for 2.5 to 3 hours, or until the beef is tender and the sauce has thickened. Stir occasionally.

5. Cook mushrooms and onions: While the beef is simmering, in a separate pan, sauté the diced bacon or pancetta over medium heat until crispy. Remove and set aside. In the same pan, melt the butter and sauté the mushrooms and pearl onions for 10 minutes, until golden and cooked through.

6. Combine: After the beef is done cooking, add the sautéed mushrooms, onions, and bacon to the pot. Stir everything together and simmer for another 10-15 minutes.

7. Thicken the sauce: If the sauce is too thin, mix the flour with a little water to make a slurry and stir it into the sauce. Let it cook for 5 minutes until thickened.

8. Serve: Remove the bouquet garni, taste the sauce, and adjust seasoning if necessary. Serve hot with mashed potatoes, crusty bread, or over egg noodles.

Tips:

• Use high-quality wine since it’s a key ingredient in this dish.

• For a richer flavor, let the dish sit for a few hours or overnight before serving.

• You can also make this dish a day ahead and reheat it, as the flavors develop even more.

Would you like variations for this recipe, such as making it in a slow cooker or adding other vegetables?