A Symphony of Flavors in Every Bite
Prep Time: 20 mins
Cook Time: mins
Total Time: around 3 hours
Servings: 4-6 servings
Ingredients:
Beef cheek, cut into 1.5-inch cubes
Salt and pepper to taste
3 tablespoons olive oil
2 tablespoons tomato paste
4 slices bacon, diced
1 large onion, chopped
2 carrots, sliced
2 cloves garlic, minced
2 tablespoons plain flour
1 bottle (750ml) red wine (preferably Burgundy or Pinot Noir)
2 cups beef broth
1 bouquet garni (1 bay leaf, 2-3 sprigs of thyme, and a few parsley stems tied together)
225g pearl onions, peeled
225g mushrooms, quartered
2 tablespoons butter
Fresh parsley, for garnish
Method:
Season the beef cubes with salt and pepper.
In a large Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced bacon and cook until crispy. Remove with a slotted spoon and set aside.
In the same pot, add the remaining olive oil. Brown the beef in batches, ensuring not to overcrowd the pot. Remove and set aside with the bacon.
Add the chopped onion and carrots to the pot and cook until softened, about 5 minutes. Stir in the garlic and cook for an additional minute. Sprinkle with flour, toss well and cook for 4-5 minutes to brown. Stir in the tomato paste and cook for 2 minutes.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
Return the beef and bacon to the pot. Add the beef broth and bouquet garni. Bring to a simmer, then cover and cook on low heat for about 2 to 2.5 hours, or until the beef is tender.
In a separate skillet, melt the butter over medium heat. Add the pearl onions and cook until browned. Add the mushrooms and cook until browned and tender. Set aside.
Once the beef is tender, add the pearl onions and mushrooms to the pot. Cook for an additional 30 minutes, uncovered, to let the sauce thicken.
Remove the bouquet garni, taste, and adjust seasoning if necessary. Garnish with fresh parsley and serve hot, ideally with crusty bread or over mashed potatoes.
Beef Bourguignon is best enjoyed in the colder months, particularly during fall and winter. The rich, hearty flavors and warming nature of the dish make it perfect for cozy dinners on chilly evenings. The ingredients, especially root vegetables and red wine, are also in season during this time, enhancing the dish's overall taste and quality. Enjoying it with a nice glass of red wine adds to the experience!
Product suggestion:
Comments