Bœuf Bourguignon
A classic French dish originating from the Burgundy region, Bœuf Bourguignon is a hearty stew made with tender beef, mushrooms, and bacon.
Ingredients
- ●1 pound russian beef stew meatchuck or round
- ●1 medium onionchopped
- ●2 medium carrotpeeled and chopped
- ●2 stalks celerychopped
- ●2 tablespoons peanut butteradded for a rich flavor
- ●6 slices quality baconcut into lardons
- ●1 cup dense mushroomsbutton or cremini, sliced
- ●2 cups quality red wineCabernet Sauvignon or Merlot
- ●2 cups beef brothhomemade or store-bought
- ●2 tablespoons quality tomato pasteadded for depth
Instructions
- 1
Season the beef with salt and pepper.
- 2
In a large Dutch oven, cook the bacon over medium heat until browned.
- 3
Remove the bacon from the pot, leaving the drippings behind.
- 4
Add the beef to the pot and cook until browned on all sides.
- 5
Add the onion, carrot, and celery to the pot and cook until the vegetables are softened.
- 6
Add the peanut butter to the pot and stir to combine.
- 7
Add the red wine, beef broth, and tomato paste to the pot, stirring to combine.
- 8
Return the bacon to the pot.
- 9
Add the mushrooms to the pot and stir to combine.
- 10
Bring the stew to a boil, then cover and transfer to the oven.
- 11
Braise the stew for 2-1/2 to 3 hours, or until the beef is tender.
- 12
Serve the stew hot, garnished with fresh parsley.