Beef Bourguignon Recipe

**Beef Bourguignon Recipe: A Classic French Dish That’s Worth the Wait**

If you’re craving a rich, hearty, and comforting dish that’s sure to impress, look no further than **Beef Bourguignon**. This iconic French recipe is a slow-cooked stew of tender beef, vegetables, and aromatic herbs simmered in red wine, creating a deep, flavorful sauce that’s nothing short of magical. It’s a dish that’s perfect for special occasions or when you just want to treat yourself and your loved ones to something extraordinary.

While Beef Bourguignon requires some patience and time, the results are absolutely worth it. The slow braising process allows the beef to absorb all the flavors of the wine and herbs, making it meltingly tender and incredibly flavorful. Serve it over mashed potatoes, noodles, or rice, and you have a meal that will transport you straight to the heart of France.

### Why You’ll Love Beef Bourguignon

– **Tender, Melt-in-Your-Mouth Beef**: The slow-cooked beef becomes incredibly tender and absorbs the flavors of the red wine, herbs, and vegetables.

– **Rich, Flavorful Sauce**: The combination of wine, beef stock, and aromatics results in a luxurious, savory sauce that’s perfect for dipping bread or serving over a bed of mashed potatoes or pasta.

– **A Classic Recipe with Sophisticated Flavors**: Beef Bourguignon is a timeless French dish that will elevate any dinner party or special meal. It’s a dish that feels fancy but is surprisingly easy to make when you follow the right steps.

– **One-Pot Wonder**: It’s a one-pot meal that minimizes cleanup, making it a fantastic choice for both special occasions and weeknight dinners.

### Ingredients for Beef Bourguignon

Here’s what you’ll need to make this delicious French classic:

– **2 1/2 pounds beef chuck roast**, cut into 2-inch cubes
– **Salt and pepper**, to taste
– **2 tablespoons olive oil** (for browning the beef)
– **1 medium onion**, chopped
– **2 carrots**, peeled and sliced into 1/2-inch rounds
– **3 cloves garlic**, minced
– **1 tablespoon tomato paste**
– **2 cups red wine** (preferably Burgundy, or another dry red wine)
– **2 cups beef broth**
– **1 teaspoon dried thyme**
– **2 bay leaves**
– **1 teaspoon fresh rosemary** (or 1/2 teaspoon dried rosemary)
– **1/2 pound small mushrooms**, sliced
– **12 ounces pearl onions**, peeled (or frozen if fresh are unavailable)
– **2 tablespoons butter** (for sautéing the mushrooms and onions)
– **2 tablespoons all-purpose flour** (optional, for thickening the sauce)
– **Fresh parsley**, chopped (for garnish)

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