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- 2 lbs beef chuck, cut into 1.5-inch cubes - 2 tablespoons olive oil - 1 large onion, diced - 3 cloves garlic, minced - 2 carrots, sliced - 2 stalks celery, diced - 4 cups beef broth - 2 tablespoons tomato paste - 1 teaspoon dried thyme - 2 bay leaves - 1 cup mushrooms, sliced - 1 tablespoon Worcestershire sauce - Salt and pepper to taste - Fresh parsley, for garnish When making beef bourguignon, pick quality ingredients. Start with beef chuck. This cut has good marbling, which adds flavor. Fresh vegetables like onions and carrots bring even more taste to the stew. If you can’t find beef chuck, sirloin works too. For a vegetarian option, swap beef for mushrooms or lentils. You can also use vegetable broth instead of beef broth. Add different herbs like rosemary or oregano if you want to change the flavor. Feel free to try new spices, but stick to the basics for a classic taste. Using fresh ingredients really matters. Fresh beef will give the best flavor and texture. Choose vegetables that look vibrant. They should feel firm and fresh. For broth, homemade is best. It gives rich flavor. If you use store-bought, pick high-quality brands. Avoid those with too many additives. Your beef bourguignon will taste better with fresh and quality ingredients, making it a true comfort food. Prepping the beef Start by cutting 2 lbs of beef chuck into 1.5-inch cubes. This size helps the beef cook evenly. Pat the cubes dry with paper towels. This step helps achieve a nice brown crust. Chopping vegetables Next, dice 1 large onion and mince 3 cloves of garlic. Slice 2 carrots and dice 2 stalks of celery. These vegetables add flavor and texture to your stew. Make sure the pieces are uniform for even cooking. Setting up your cooking space Gather all your ingredients on a clean surface. Keep your utensils close, including a large Dutch oven. This setup makes the cooking process smooth and enjoyable. Browning the beef in batches Heat 2 tablespoons of olive oil in the Dutch oven over medium-high heat. Add the beef cubes in batches to avoid crowding. Brown each side for about 4 to 5 minutes. Once browned, remove the beef and set it aside. Sautéing the vegetables In the same pot, add your chopped onion, garlic, carrots, and celery. Sauté these for 5 to 7 minutes. Cook until they are soft and fragrant. This step builds a strong flavor base for your stew. Combining ingredients and simmering Stir in 2 tablespoons of tomato paste, coating the veggies well. Then, return the browned beef to the pot. Pour in 4 cups of beef broth and add 1 teaspoon of dried thyme and 2 bay leaves. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 2 hours. Stir occasionally for even cooking. Cooking time for best flavor Simmering for 2 hours makes the beef fork-tender and juicy. It allows all the flavors to marry beautifully. This is the heart of your Beef Bourguignon. Adding mushrooms In the last 30 minutes, add 1 cup of sliced mushrooms. These add a lovely earthy taste. Stir them in and adjust the seasoning as needed. Adjusting seasoning Before serving, taste your stew. Add more salt or pepper if required. Remove the bay leaves and stir well. Your stew is now ready to serve hot, garnished with fresh parsley! For a detailed guide, check the Full Recipe. Using a Dutch oven is key for Beef Bourguignon. It holds heat well and cooks evenly. This pot helps brown the meat nicely. If you use other pots, ensure they are heavy enough to withstand high heat. When you brown the meat, do it in batches. This keeps the heat high and gives you a good sear. Aim for 4-5 minutes on each side. If you overcrowd the pot, the meat will steam instead of brown. Control the cooking temperature carefully. After you bring it to a boil, reduce the heat to low. This slow simmer is vital for tender beef. Stir occasionally to avoid sticking. Prep your ingredients ahead of time. Chop the vegetables and cut the beef a day before you cook. This makes your cooking day easier and faster. You can make Beef Bourguignon ahead of time. It tastes even better the next day! Just reheat it gently on the stove. Add a bit of broth if it thickens too much. Red wine adds depth to your stew. Choose a good-quality wine you enjoy drinking. It really makes a difference in taste. Use homemade broth if possible. It is richer and more flavorful than store-bought. However, if you must use store-bought, look for low-sodium options. This gives you better control over the salt in your dish. For the full recipe, check out the complete instructions. {{image_2}} Beef Bourguignon comes from the Burgundy region of France. The classic French version uses red wine for deep flavor. It often includes pearl onions and bacon for added richness. In other countries, cooks change the recipe to fit local tastes. For example, in Italy, you might find herbs like rosemary and tomatoes added. In the U.S., some recipes use beer instead of wine. Each twist gives this stew a unique taste. You can make Beef Bourguignon gluten-free. Just use gluten-free broth and check the Worcestershire sauce. For low-carb options, skip the carrots and serve the stew over cauliflower rice. You can also use zucchini noodles. These swaps keep the dish tasty while fitting different diets. Using seasonal ingredients makes this stew even better. In the winter, root vegetables like parsnips work well. In summer, you can add fresh tomatoes and zucchini. Using fresh herbs, like basil or thyme, adds a bright flavor. Seasonal veggies not only taste better but also make the dish healthier. Adjusting ingredients based on the season keeps your Beef Bourguignon exciting. For the full recipe, check the section above. Store your Beef Bourguignon stew in an airtight container. This keeps it fresh and tasty. You can refrigerate it for up to three days. Make sure it cools to room temperature before sealing. This step helps prevent moisture build-up inside the container. Freezing is a great way to keep your stew longer. Use a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn. You can freeze it for up to three months. To thaw, place it in the fridge overnight before reheating. Reheat your stew on the stove for even heating. Use a medium-low flame and stir it often. If it's too thick, add a splash of beef broth or water. You can also microwave it, but stir halfway through to heat evenly. To keep the flavor and texture, avoid boiling it again. Enjoy your hearty meal! What is the origin of Beef Bourguignon? Beef Bourguignon comes from France. It hails from the Burgundy region. This dish uses red wine from Burgundy. Cooks made it to use tough cuts of beef. It became popular for its rich flavor and warmth. Can I make Beef Bourguignon in a slow cooker? Yes, you can use a slow cooker. Brown the beef first, then add it to the slow cooker. Combine all ingredients and let it cook on low for about 6 to 8 hours. This method makes the beef very tender. What sides pair well with Beef Bourguignon? Beef Bourguignon pairs well with many sides. Some great options include: - Crusty bread - Mashed potatoes - Egg noodles - Green beans - A fresh salad How to tell when the beef is tender? You can tell the beef is tender when you can easily pull it apart with a fork. This usually takes about 2 hours of simmering. The meat should feel soft and break apart without effort. Can I use frozen beef for this recipe? Yes, you can use frozen beef. Just make sure to thaw it first. You can thaw it overnight in the fridge. This helps the beef to cook evenly. What can I substitute for red wine? If you don’t want to use red wine, try beef broth. You can also use grape juice or a mix of vinegar and water. These options can still add some depth to the flavor. Are there vegetarian versions of Beef Bourguignon? Yes, you can make vegetarian versions. Use mushrooms instead of beef. Add hearty vegetables like carrots and potatoes. Use vegetable broth and red wine for depth. This will keep the rich flavor without meat. Beef Bourguignon is a hearty dish that warms the soul. We’ve covered the key ingredients, the cooking process, and essential tips for success. Fresh ingredients play a huge role in flavor, so consider quality when shopping. Remember, there are many variations to explore, from regional twists to dietary options. Enjoy your cooking journey, and don’t hesitate to experiment. This stew is a classic for a reason; it brings people together around the table. Happy cooking!

- Beef Bourguignon Stew

Warm up your kitchen with the rich flavors of Savory Beef Bourguignon Stew! This hearty dish features tender beef, fresh vegetables, and a savory broth that's perfect for cozy nights. Easy to make and packed with deliciousness, it’s a must-try for any home cook. Gather your ingredients and follow our simple instructions to bring this classic French recipe to life. Click through to explore all the details and elevate your dinner game!
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Ingredients
  

2 lbs beef chuck, cut into 1.5-inch cubes

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

2 carrots, sliced

2 stalks celery, diced

4 cups beef broth

2 tablespoons tomato paste

1 teaspoon dried thyme

2 bay leaves

1 cup mushrooms, sliced

1 tablespoon Worcestershire sauce

Salt and pepper to taste

Fresh parsley, for garnish

Instructions
 

In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add the beef cubes in batches to avoid overcrowding and brown on all sides, about 4-5 minutes per batch. Remove the beef and set aside.

    In the same pot, add diced onion, garlic, carrots, and celery. Sauté for about 5-7 minutes or until the vegetables are softened.

      Stir in the tomato paste, coating the vegetables well. Cook for an additional minute until fragrant.

        Return the browned beef to the pot. Add the beef broth, thyme, bay leaves, Worcestershire sauce, and season with salt and pepper. Bring to a boil.

          Once boiling, reduce the heat to low, cover, and let simmer for 2 hours, stirring occasionally until the beef is fork-tender.

            In the last 30 minutes of cooking, add the sliced mushrooms to the stew. Adjust seasoning if necessary.

              Once done, remove the bay leaves and stir well to combine.

                Prep Time: 20 minutes | Total Time: 2 hours 40 minutes | Servings: 6

                  - Optional Presentation Tips: Serve the stew piping hot in deep bowls, garnished with freshly chopped parsley. Pair with crusty bread for dipping!