Beef Bourguignon
Beef Bourguignon, a timeless French classic, is a rich, slow-cooked beef stew from Burgundy. Begin by searing 1 kg beef chunks in butter and olive oil until browned.
Remove and sauté chopped onions, carrots, and garlic. Add 2 tablespoons tomato paste, 2 tablespoons flour, and cook for a minute. Deglaze with 2 cups red wine and 1 cup beef stock. Return beef to the pot, add thyme, bay leaf, and a pinch of pepper.
Simmer covered on low heat for 2–3 hours until the beef is tender. Separately, sauté pearl onions and mushrooms in butter and add them to the stew in the last 30 minutes. Let the sauce thicken and intensify.
Serve warm with mashed potatoes, crusty bread, or buttered noodles. This hearty recipe, straight from an old French magazine, brings the soul of rural France to your kitchen with comforting elegance. Bon appétit!
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