Beef Bourguignon

Savor the deep, rich flavors of Beef Bourguignon, a classic French stew simmered in red wine and packed with tender beef and vegetables.

Ingredients:

• 2 lbs beef chuck, cut into 2-inch cubes
• 4 slices bacon, chopped
• 2 carrots, sliced
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons flour
• 2 cups red wine (Burgundy or Pinot Noir)
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon thyme
• 1 bay leaf
• 1 cup mushrooms, quartered
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 325°F. In a large Dutch oven, cook chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
2. Season the beef cubes with salt and pepper. Sear the beef in batches until browned on all sides, about 5 minutes per batch. Set aside.
3. In the same pot, sauté carrots, onion, and garlic for 5-6 minutes until softened. Stir in flour and tomato paste, cooking for 2-3 minutes.
4. Add red wine, beef broth, thyme, and bay leaf. Bring to a boil, then return the beef and bacon to the pot.
5. Cover and transfer the pot to the oven, cooking for 2 hours. After 2 hours, add the mushrooms and cook for an additional 30 minutes.
6. Serve hot, garnished with fresh parsley.

Suggested Pairing:

Serve with crusty French bread or mashed potatoes. A glass of the same red wine used in the stew enhances the flavors.