Entrée: France – Bœuf bourguignon (Beef Bourguignon (Burgundy-style beef stew braised in red wine with vegetables))

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 30 min

Ingredients

2 lb (900 g) stewing beef (chuck), cut into 1 1 / 2-inch cubes
6 oz / 170 g bacon or lardons, diced
2 cups (480 ml) red Burgundy or Pinot Noir
2 cups (480 ml) beef stock
2 tbsp (30 ml) tomato paste
1 onion, chopped
2 carrots, thickly sliced
8 oz / 225 g cremini mushrooms, halved
2 tbsp (15 g) flour
2 tbsp (30 g) butter
2 cloves garlic, minced
2 sprigs thyme
1 bay leaf
Salt to taste
Black pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

1. Season beef with salt and pepper, then toss with flour to lightly coat.
2. In a heavy Dutch oven, brown bacon over medium heat until crisp; remove and set aside, leaving fat.
3. Brown beef in batches in the bacon fat until well seared; transfer to a plate.
4. Add butter, sauté onion and carrots until softened; stir in garlic and tomato paste and cook 1 minute.
5. Return beef and bacon to the pot, pour in wine and beef stock to nearly cover, add thyme and bay leaf, bring to a simmer.
6. Cover and braise in a 325°F (160°C) oven for 2 to 2½ hours until beef is tender.
7. Sauté mushrooms in a separate pan until golden and add to the stew for the last 20 minutes.
8. Adjust seasoning, discard herbs, garnish with parsley, and serve with potatoes or crusty bread.