dinner

Boeuf Bourguignon Classique

Name: Boeuf Bourguignon Classique
Ingredients: 6 oz (170 g) Beef chuck, trimmed of excess fat and cut into 1-inch cubes; 1 tbsp Olive oil; 1/4 cup (30 g) Yellow onion, finely chopped; 1/4 cup (30 g) Carrots, peeled and finely diced; 1 clove Garlic, minced; 1 tsp Tomato paste; 1/2 cup (120 ml) Dry red wine (e.g., Burgundy or Pinot Noir); 1 cup (240 ml) Beef broth; 2 sprigs Fresh thyme sprigs; 1 leaf Bay leaf; 1 tbsp All-purpose flour; 1/2 cup (50 g) Cremini mushrooms, quartered; 1/4 cup (30 g) Pearl onions, peeled; To taste Salt and freshly ground black pepper

Nutrition

916

kcal

Calories

Protein

103

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(14)

Beef chuck, trimmed of excess fat and cut into 1-inch cubes6 oz (170 g)

Olive oil1 tbsp

Yellow onion, finely chopped1/4 cup (30 g)

Carrots, peeled and finely diced1/4 cup (30 g)

Garlic, minced1 clove

Tomato paste1 tsp

Dry red wine (e.g., Burgundy or Pinot Noir)1/2 cup (120 ml)

Beef broth1 cup (240 ml)

Fresh thyme sprigs2 sprigs

Bay leaf1 leaf

All-purpose flour1 tbsp

Cremini mushrooms, quartered1/2 cup (50 g)

Pearl onions, peeled1/4 cup (30 g)

Salt and freshly ground black pepperTo taste

Instructions

Pat the beef cubes very dry with paper towels. Season generously with salt and pepper.

In a large Dutch oven or heavy-bottomed pot, heat 1 tbsp olive oil over medium-high heat until shimmering.

Sear the beef in batches, ensuring not to crowd the pan, until deeply browned on all sides. Remove beef to a plate and set aside.

Reduce heat to medium. Add the chopped onion and diced carrots to the pot. Cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes.

Stir in the minced garlic and tomato paste. Cook for 1 minute more until fragrant.

Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute.

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer and reduce slightly for 2-3 minutes.

Return the seared beef to the pot. Add the beef broth, thyme sprigs, and bay leaf. Bring to a simmer.

Cover the pot, reduce heat to low, and simmer gently for 1.5 to 2 hours, or until the beef is very tender. Stir occasionally.

While the stew simmers, prepare the garnishes. In a separate small skillet, sauté the mushrooms and pearl onions in a little oil or butter until tender and lightly browned (optional step if not included in the initial vegetable sauté).

Once the beef is tender, remove the thyme sprigs and bay leaf. Taste and adjust seasoning with salt and pepper.

Serve the Boeuf Bourguignon hot, garnished with the sautéed mushrooms and pearl onions if desired. This dish is traditionally served with mashed potatoes or crusty bread.