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
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
- 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
In a heavy-bottomed pot, brown bacon over medium heat to render the fat. Remove bacon and set aside
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
While vegetables are sautéing, toss beef in salt, pepper and flour.
Add beef to the rendered fat and brown on all sides. Work in batches if necessary.
Add vegetables back to the beef in the pot. Add tomato paste and cook for 2-3 minutes or until fragrant.
Add the red wine to the pot and stir until smooth. Cook 5 minutes, or until the liquid is reduced by half.
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.
Chop the bacon and add back into the pot. Taste and adjust salt/pepper if necessary. Garnish with Parsley.
Serve with crusty bread or over warm buttered noodles or potatoes