Nothing quite beats the satisfaction of filling your home with the intoxicating aroma of a simmering stew on a cozy evening. If you’re looking to impress your family or guests with a hearty and flavorful dish, then this Beef Bourguignon Recipe 2 is sure to do the trick. This classic French beef stew is rich, tender, and packed with robust flavors that develop beautifully as it cooks low and slow. Perfect for a chilly night in, a special occasion, or a leisurely weekend meal, this recipe is sure to become a favorite in your culinary repertoire.
**Beef Bourguignon Recipe 2**
**Ingredients:**
– 2 pounds of beef chuck, cut into 1-inch cubes
– 6 slices of thick-cut bacon, chopped
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 garlic cloves, minced
– 2 carrots, peeled and sliced
– 2 stalks of celery, sliced
– 1 cup of red wine
– 2 cups of beef broth
– 2 tablespoons tomato paste
– 1 tablespoon all-purpose flour
– 1 teaspoon dried thyme
– 2 bay leaves
– Salt and pepper, to taste
– Fresh parsley, chopped for garnish
**Instructions:**
1. Start by seasoning the beef cubes with salt and pepper. In a large Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. In the same pot, brown the seasoned beef cubes in batches, ensuring they are nicely seared on all sides. Transfer the browned beef to a plate and set aside.
3. Add olive oil to the pot if needed and then sauté the chopped onion until softened and translucent. Add garlic and cook for another minute until fragrant.
4. Stir in the carrots and celery, cooking for a few minutes until slightly softened. Return the beef and bacon back to the pot, along with any accumulated juices.
5. Sprinkle flour over the meat and vegetables, stirring well to coat everything evenly. This will help thicken the stew later on.
6. Pour in the red wine, scraping up any browned bits from the bottom of the pot for added flavor. Add the beef broth, tomato paste, thyme, and bay leaves. Bring the mixture to a simmer.
7. Reduce the heat to low, cover the pot, and let the stew simmer for 2 to 2.5 hours, or until the beef is tender and the flavors have melded together beautifully. Stir occasionally to prevent sticking, and adjust the seasoning with salt and pepper as needed.
8. Once the beef is tender and the stew has thickened to your desired consistency, remove the bay leaves. Serve the Beef Bourguignon hot, garnished with fresh chopped parsley.
Enjoy this Beef Bourguignon Recipe 2 with a side of crusty bread, creamy mashed potatoes, or buttered egg noodles for a complete and satisfying meal that will warm both your body and soul. Whether you’re cooking for a special gathering or simply craving a comforting dish at home, this recipe is sure to impress and delight your taste buds. Bon appétit!
