Beef Bourguignon Is A Classic French Stew Featuring Tender Beef

RECIPE FOR BEEF BOURGUIGNON IN LE CREUSET COOKWARE

Beef Bourguignon is a classic French stew featuring tender beef simmered in red wine, enriched with vegetables and aromatic herbs. Cooking it in a Le Creuset Dutch oven ensures even heat distribution, enhancing the dish’s depth of flavour. Here’s a recipe tailored for Le Creuset cookware:

Ingredients:

• 3 tablespoons olive oil
• 10 oz (280 g) smoked bacon lardons
• 2½ lbs (1.1 kg) lean chuck steak, cut into large chunks
• Salt and freshly ground black pepper
• 1 onion, sliced
• 2 tablespoons tomato paste
• 3 tablespoons all-purpose flour
• 3 cups (750 ml) full-bodied red wine (e.g., Burgundy, Merlot, or Pinot Noir)
• 2 cups (500 ml) beef stock
• 1 bouquet garni (a bundle of fresh parsley, thyme, rosemary sprigs, and 2 bay leaves)
• 2 medium carrots, peeled and cut into 2-inch pieces
• 2 tablespoons unsalted butter
• 8 oz (225 g) cremini mushrooms, quartered
• 18 to 24 pearl onions
• 3 tablespoons chopped fresh parsley (for garnish)

Instructions:

1. Prepare the Le Creuset Dutch Oven:
2. • Place the Dutch oven over medium heat.
   • Add 3 tablespoons of olive oil.
2. Cook the Bacon:
3. • Add the bacon lardons to the pot and cook until browned and crispy.
   • Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. Sear the Beef:
4. • Season the beef chunks with salt and pepper.
   • Working in batches, add the beef to the pot, searing on all sides until browned.
   • Remove and set aside.
4. Sauté the Onion:
5. • Add the sliced onion to the pot and cook until softened and caramelized, about 5-8 minutes.
5. Add Tomato Paste and Flour:
6. • Stir in the tomato paste and cook for 2 minutes.
   • Sprinkle the flour over the onions and tomato paste, stirring to combine. Cook for an additional 2 minutes to eliminate the raw flour taste.
6. Deglaze with Wine:
7. • Gradually pour in the red wine, stirring to release any browned bits from the bottom of the pot.
7. Add Beef Stock and Bouquet Garni:
8. • Pour in the beef stock and add the bouquet garni.
8. Return Beef and Bacon:
9. • Return the seared beef and cooked bacon to the pot.
9. Simmer:
10. • Bring the mixture to a boil.
    • Reduce the heat to low, cover, and let it simmer for 2 hours, stirring occasionally.
10. Prepare Mushrooms and Pearl Onions:
11. • In a separate skillet, melt 2 tablespoons of butter over medium heat.
    • Add the quartered mushrooms and sauté until browned, about 5 minutes.
    • Remove and set aside.
    • In the same skillet, add the pearl onions and sauté until golden brown, about 5 minutes.
    • Remove and set aside.
11. Combine and Final Simmer:
12. • After 2 hours, add the sautéed mushrooms, pearl onions, and carrots to the pot.
    • Continue to simmer for an additional 30 minutes, or until the vegetables are tender and the sauce has thickened.
12. Finish and Serve:
13. • Remove the bouquet garni.
    • Adjust seasoning with salt and pepper to taste.
    • Garnish with chopped fresh parsley.
    • Serve hot, ideally over mashed potatoes or buttered noodles.

This recipe yields a rich and flavourful Beef Bourguignon, perfect for a comforting meal. The use of Le Creuset cookware ensures even heat distribution, enhancing the dish’s depth of flavour.