Beef Bourguignon
Beef bourguignon is a Burgundian stew built on the slow braise of beef chuck in red wine, a process that takes about two hours to break down the tough connective tissue into silky, fork-yielding meat. Bacon is rendered first for its fat, which sears the beef cubes into a deep crust before the wine goes in, layering smoky and caramelized notes into the foundation. As the wine reduces around the meat, it transforms from a thin liquid into a concentrated, glossy sauce that coats everything in the pot. Mushrooms and pearl onions absorb this sauce and add their own textures - the mushrooms spongy and meaty, the onions sweet and yielding. Tomato paste and beef stock anchor the wine's acidity so the final dish reads as deeply savory rather than sharp.
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Instructions
- 1
Cut beef into large chunks, season with salt and pepper, then dust with flour.
- 2
Render bacon in a heavy pot, then remove and reserve.
- 3
Sear beef in the same pot over high heat until browned on all sides.
- 4
Add onion, carrot, and tomato paste, then deglaze with red wine.
- 5
Add beef stock, thyme, and bacon, then simmer gently for at least 90 minutes.
- 6
Add mushrooms and simmer 20 more minutes, then adjust seasoning and thickness.
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