Classic Boeuf Bourguignon
fromreluctantgourmet.comwww.reluctantgourmet.com/boeuf-bourguignon-recipe
A fork-tender beef, deeply flavored sauce, and perfectly cooked vegetables.
Ingredients
Instructions
Season and Sear the Beef
Pat beef dry and season generously. Sear in batches in a heavy Dutch oven until deeply browned. Remove.
Render the Bacon
Add bacon and cook until the fat renders and the bacon crisps. Remove, leaving fat behind.
Build the Base
Add onions and carrots. Cook until softened and lightly caramelized.
Stir in garlic and tomato paste; cook until brick-red.
Thicken and Deglaze
Sprinkle flour over the vegetables and stir for 1 minute.
Pour in wine, scraping up browned bits. Reduce by half.
Braise
Return beef and bacon to the pot. Add stock, herbs, salt, and pepper. Cover and braise at 325°F for 2½–3 hours.
Finish the Vegetables
Sauté mushrooms and pearl onions in butter. Add to stew during the final 30 minutes.
Adjust and Rest
Remove herbs, adjust seasoning, and rest 20 minutes before serving.
