Recipe Instructions:
Ingredients:
Beef chuck or stew meat: 250 grams
Red wine (Burgundy or any dry red wine): 100 ml
Beef broth: 100 ml
Carrots: 100 grams, sliced
Onion: 75 grams, chopped
Garlic: 1 clove, minced
Mushrooms: 100 grams, sliced
Bacon (optional, for flavor): 30 grams, chopped
Tomato paste: 1 tablespoon (15 grams)
Olive oil: 1 tablespoon (15 grams)
Flour: 1 tablespoon (8 grams)
Thyme: 1 teaspoon (1 gram)
Bay leaf: 1
Salt: 1/2 teaspoon (3 grams)
Black pepper: 1/4 teaspoon (1 gram)
Instructions:
Prepare Ingredients:
Cut the beef into bite-sized cubes (about 2.5 cm).
Slice the carrots and mushrooms.
Chop the onion and mince the garlic.
If using bacon, chop it into small pieces.
Brown the Beef:
In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Add the beef cubes and cook until browned on all sides (about 5-7 minutes). Remove beef from the pot and set aside.
Cook the Bacon (optional):
In the same pot, add the chopped bacon and cook until crispy. Remove bacon and set aside.
Sauté Vegetables:
In the same pot, add the chopped onion and cook until translucent (about 3 minutes).
Add the minced garlic and cook for another 1 minute.
Add Flour:
Stir in the flour and cook for 1-2 minutes to form a roux, which will thicken the sauce.
Deglaze the Pot:
Pour in the red wine, scraping up any browned bits from the bottom of the pot.
Stir in the tomato paste.
Combine Ingredients:
Return the browned beef and bacon (if using) to the pot.
Add the beef broth, carrots, mushrooms, thyme, bay leaf, salt, and pepper.
Simmer:
Bring to a boil, then reduce the heat to low.
Cover and simmer for about 1.5 to 2 hours, or until the beef is tender and the sauce has thickened.
Finish and Serve:
Taste and adjust seasoning if needed.
Serve hot, and enjoy your simplified Boeuf Bourguignon!
