Beef Bourguignon by Mom De Cuisine

For Valentines Day this year I thought I thought I’d share the most romantic meal my husband and I enjoyed while in Paris. We still had both kids in tow. But somehow they spent the evening abiding by the age-old saying: children should be seen, not heard. And my husband and I enjoyed a multi-course, romantic meal over glasses of champaign. And of course, the highlight was the beef bourguignon. I’d spent the trip in search of the perfect French meal: rich, comforting and full of butter. That night we found it.

Beef Bourguignon Recipe

Serves 4
Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Meal type Main Dish, Soup
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Hot
Occasion Casual Party, Formal Party, Valentines day

Beef Bourguignon

Ingredients

  • 3 Rashers Bacon
  • 2 Large Onions (Chopped)
  • 4 Large Carrots (Chopped)
  • 3 cloves Garlic (Minced)
  • 1 cup Flour
  • 2lb Beef Chuck (Cut into 1 inch cubes)
  • 2 tablespoons Tomato Paste
  • 2 cups Dry Red Wine (Good quality)
  • 2 cups Beef Stock
  • 1 tablespoon Fresh Thyme Leaves
  • 1lb Mushrooms
  • 1 cup Pearl Onions
  • Fresh Parsley (To serve)
  • 2 tablespoons Unsalted Butter (Good quality)
  • Salt and pepper to taste

Directions

Bacon
Step 1
In a heavy-bottomed pot, brown bacon over medium heat to render the fat. Remove bacon and set aside

Sautee
Step 2
In bacon fat, sautee the onion and carrot 5-7 minutes, or until they begin to soften and brown. Add in garlic and sautee one minute longer. Remove from pot and set aside

Beef
Step 3
While vegetables are sautéing, toss beef in salt, pepper and flour.
Step 4
Add beef to the rendered fat and brown on all sides. Work in batches if necessary.

Bourguignon
Step 5
Add vegetables back to the beef in the pot. Add tomato paste and cook for 2-3 minutes or until fragrant.
Step 6
Add the red wine to the pot and stir until smooth. Cook 5 minutes, or until the liquid is reduced by half.
Step 7
Add the beef stock and thyme. Bring to a boil. Add mushrooms and pearl onions. Reduce to a simmer and cook until the liquid has thickened and the beef is tender, about 20 minutes.
Step 8
Chop the bacon and add back into the pot. Taste and adjust salt/pepper if necessary. Garnish with Parsley.

To Serve
Step 9
Serve with crusty bread or over warm buttered noodles or potatoes