Hey Scrum chums! This slow-simmered, wine-rich French beef bourguignon whisks me right back to our golden road trip through the vineyard lanes where a little bistro after the curves served bowls of tender beef that tasted like pure French countryside comfort!
Ingredients (serves 4-6):
– 2½ lbs beef chuck, cut into 2-inch cubes
– Salt and black pepper to taste
– 3 tbsp olive oil
– 4 oz bacon, diced
– 1 large onion, diced
– 2 carrots, diced
– 3 garlic cloves, minced
– 2 tbsp all-purpose flour
– 2 cups dry red wine
– 2 cups beef broth
– 2 tbsp tomato paste
– 1 tbsp fresh thyme leaves
– 1 bay leaf
– 8 oz pearl onions, peeled
– 8 oz cremini mushrooms, halved
– Chopped fresh parsley for garnish
– Mashed potatoes for serving
Steps:
1. Season beef cubes generously with salt and pepper.
2. Heat oil in a large Dutch oven over medium-high; brown beef in batches 4 minutes per side; remove to a plate.
3. Add bacon to the pot and cook until crisp; remove and set aside.
4. In the same pot, sauté onion and carrots 5 minutes until softened; add garlic and cook 1 minute.
5. Sprinkle flour over vegetables and stir 1 minute; pour in red wine and scrape up browned bits.
6. Stir in broth, tomato paste, thyme, bay leaf, reserved beef and bacon; bring to a simmer, cover, and cook 2 hours on low.
7. Add pearl onions and mushrooms; cook uncovered 30 minutes until beef is fork-tender and sauce thickens.
8. Remove bay leaf and garnish with parsley; serve over mashed potatoes.
One personal tip with travel/flavor twist: Brown the beef in batches just like the bistro—it builds that deep flavor foundation so every spoonful feels like vineyard sunshine after the long scenic drive!
Beef bourguignon or your favorite hearty French stew—which one feels like a warm embrace? Tag your comfort-food road-trip partner, follow for more global inspiration, share the recipe, and show me your pots! 🍖
#scrumtrulescent #beefbourguignon #frenchrecipes #beefstew #comfortfoodrecipes
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