Braised Beef in Burgundy Wine Sauce

Sizzling Up a Classically Rich Beef Bourguignon

Braised Beef in Burgundy Wine Sauce

Get ready to savor a timeless French dish with our tantalizing Beef Bourguignon recipe. It's an extravaganza of mushrooms, pearl onions, bacon, and aromatic herbs, lovingly slow-cooked in red wine.

Cast of Characters:

• 3 lbs. beef chuck, cut into 2-inch cubes
• 150g bacon, diced
• 2 large carrots, peeled and sliced
• 1 large onion, chopped
• 6 cloves garlic, minced
• 2 cups red wine (Burgundy for a richer flavor)
• 2 cups beef broth
• 300g mushrooms, quartered
• 12-15 pearl onions, peeled
• Bay leaves, thyme, and parsley (for the aromatic bouquet garni)
• Flour for thickening
• Tomato paste (optional)

Let's Get Cookin'!

Dim the Lights for Bacon:

1. Begin by heating a Dutch oven over medium heat and cooking the bacon until it's crispy. Slide the bacon out of the pot and set it aside, leaving the tasty, rendered fat behind.

Time for Some Drama with Beef:

1. Season the beef cubes with a touch of salt and pepper, then crank up the heat to medium-high. Sear each beef cube until it's browned beautifully on all sides; remove the beef and set it aside as well.

The Leading Act - Vegetables:

1. Dim the heat to medium and sauté the chopped onion until it softens lushly. Add the sliced carrots, and allow them to take on some color. As the garlicky notes start to dance in the air, add the minced garlic for an added touch.

Shake Things Up with Tomato Paste and Flour:

1. Pour in the tomato paste and cook it until it turns a darker hue. Sprinkle the flour over the paste, making sure it's evenly covered. Cook until the flour disappears into the mix.

The Grand Entrance of Wine and Stock:

1. Pour in the red wine, scraping the bottom of the pot to release the browned bits. Add the beef broth and bring the whole shebang to a simmer.

The Perfect Ensemble:

1. Add the browned beef and crispy bacon back into the pot, along with the aromatic bouquet garni. Cover the pot and transfer it to the oven at 350°F (175°C) for a leisurely 2.5 to 3 hours, until the beef reaches tenderness perfection.

The Grand Finale - Mushrooms and Pearl Onions:

1. About 30 minutes before the stew reaches the finish line, sauté the mushrooms and pearl onions in butter until they're deeply golden brown.

Curtain Call:

1. Add the sautéed mushrooms and pearl onions to the stew. Pop the lid back on the pot and let it cozy up for another 30 minutes before serving.

Sidekicks for the Lead

Once upon a time, Beef Bourguignon was served with humble sides that effortlessly absorbed its decadent flavors:

• Clouds of Mashed Potatoes: Classic companions that soak up abundant flavor with elegance.
• Adventurous Noodles: Egg noodles or pappardelle add heartiness to this memorable meal.
• Dashing Garlic Green Beans: Quickly sautéed with garlic and lemon juice bring a fresh and zesty counterbalance.
• Pride and Prejudice - A Knotty Pairing: Crusty bread is a princely partner, perfect for dipping in the sauce like visiting nobility.
• Lemon Garlic Roasted Vegetables: Sprightly, nutritious, and lovely with Beef Bourguignon.

This stupendous dish tastes even better after resting for a couple of days, making it ideal for leftovers. Enjoy!

1. The recipe for Beef Bourguignon includes 3 lbs. of uncategorized beef chuck, cut into 2-inch cubes.
2. Tyler's instructions for the dish call for the addition of tomato paste, which can help thicken the sauce and brings another layer of flavor to the dish.
3. Each serving of Beef Bourguignon, after following the given instructions, yields approximately 6-8 portions, given the specified amounts of ingredients.
4. The recipe suggests serving the finished Beef Bourguignon with a variety of side dishes, such as mashed potatoes, adventurous noodles, dashing garlic green beans, or lemon garlic roasted vegetables, to complement the rich flavors of the dish and provide a balanced meal with various textures and nutrition.

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