Beef Bourguignon

Beef Bourguignon

Origin and History:

Beef Bourguignon is a classic French beef stew that originated in the Burgundy region of France. It is believed to have been created by peasants who used inexpensive cuts of beef and simmered them in red wine to tenderize them. The dish became popular in the 19th century and has since become a staple of French cuisine.

Ingredients:

Preparation:

1. Brown the beef: Season the beef cubes with salt and pepper and brown them in a large pot or Dutch oven over medium-high heat. Remove the beef from the pot and set aside.

2. Cook the vegetables: Add the bacon or pancetta to the pot and cook until crispy. Remove the bacon and set aside. Add the onions, carrots, and celery to the pot and cook until softened.

3. Deglaze the pot: Add the garlic and cook for 1 minute. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer until reduced by half.

4. Add the beef and broth: Return the beef to the pot and add the beef broth. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the beef is tender.

5. Make the roux: In a small bowl, whisk together the tomato paste, flour, and Dijon mustard.

6. Thicken the stew: Remove the beef from the pot and whisk in the roux. Bring the stew to a simmer and cook until thickened.

7. Add the herbs and bacon: Return the beef to the pot and add the herbs and bacon. Simmer for another 30 minutes to allow the flavors to meld.

Serving:

Beef Bourguignon is typically served hot with mashed potatoes, egg noodles, or crusty bread. It can be garnished with fresh parsley or chives.

Variations:

Tips: