How to Cook Beef Bourguignon: A Step-by-Step Visual Guide176

Beef Bourguignon is a classic French dish that is perfect for a special occasion. It is a beef stew that is braised in red wine, beef broth, and vegetables. The beef is cooked until it is fall-off-the-bone tender, and the sauce is rich and flavorful.

This step-by-step visual guide will show you how to make Beef Bourguignon from scratch.

Ingredients
2 pounds beef chuck roast, cut into 1-inch cubes
1 tablespoon olive oil
1 cup chopped yellow onion
1 cup chopped carrots
1 cup chopped celery
3 cloves garlic, minced
2 tablespoons tomato paste
1 cup red wine
2 cups beef broth
1 bouquet garni (made with 2 bay leaves, 3 thyme sprigs, and 4 parsley stems)
1 pound small potatoes, peeled and halved
12 pearl onions, peeled
2 tablespoons chopped fresh parsley
Salt and pepper to taste

Instructions

1. Preheat the oven to 325 degrees F (165 degrees C).

2. In a large Dutch oven or heavy pot over medium-high heat, brown the beef cubes in the olive oil. Remove the beef from the pot and set aside.

3. Add the onions, carrots, and celery to the pot and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.

4. Stir in the tomato paste and cook for 1 minute. Add the red wine and cook until reduced by half, about 5 minutes.

5. Add the beef broth, bouquet garni, and beef cubes back to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, or until the beef is tender.

6. Add the potatoes and pearl onions to the pot and cook for 30 minutes more, or until the vegetables are tender.

7. Remove the bouquet garni. Stir in the parsley and season with salt and pepper to taste.

8. Serve over mashed potatoes or egg noodles.

Tips
For a richer flavor, use a bolder red wine, such as a Cabernet Sauvignon or Merlot.
You can also add other vegetables to your Beef Bourguignon, such as mushrooms, green beans, or peas.
If you don't have a Dutch oven, you can use a large pot or roasting pan.
Beef Bourguignon can be made ahead of time and reheated when you're ready to serve.

2025-01-28

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