Name: Classic Beef Stew and Beef Bourguignon
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: French
Ingredients: 2 lbs beef chuck, cut into 1-inch pieces; 4 medium potatoes, peeled and cubed; 3 carrots, sliced; 1 cup frozen peas; 2 onions, chopped; 2 cups beef broth; 1 cup red wine (Burgundy preferred); 2 cups pearl onions; 1 cup button mushrooms, halved; 4 slices bacon, diced; 1 tbsp flour; 2 cloves garlic, minced; 1 tsp thyme; 1 bay leaf; Salt and pepper to taste

Description

Explore the comforting world of beef stew and the sophisticated flavors of beef bourguignon, two beloved dishes that showcase unique ingredients and preparation methods.

Ingredients

2 lbs beef chuck, cut into 1-inch pieces
4 medium potatoes, peeled and cubed
3 carrots, sliced
1 cup frozen peas
2 onions, chopped
2 cups beef broth
1 cup red wine (Burgundy preferred)
2 cups pearl onions
1 cup button mushrooms, halved
4 slices bacon, diced
1 tbsp flour
2 cloves garlic, minced
1 tsp thyme
1 bay leaf
Salt and pepper to taste

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Instructions

In a large pot, cook the diced bacon over medium heat until crispy. Remove bacon and set aside.
In the same pot, sear the beef pieces until browned on all sides. Remove and set aside.
Add chopped onions and garlic to the pot, cooking until soft.
Stir in the flour and cook for a minute.
Deglaze the pot with red wine, scraping up any browned bits.
Add the beef, bacon, beef broth, potatoes, carrots, thyme, bay leaf, salt, and pepper.
Bring to a simmer, cover, and cook for 1.5 to 2 hours until beef is tender.
In the last 30 minutes, add pearl onions and mushrooms, continue to simmer.
Adjust seasoning to taste before serving.

Notes

For an even richer flavor, consider marinating the beef in red wine the night before. Serve with crusty bread or over mashed potatoes for a complete meal.