Bourguignonne is a classic French dish that originated in the Burgundy region. It is a robust and flavorful dish that is perfect for those cold winter nights or special occasions. If you’re looking to impress your guests with a taste of French cuisine, follow these steps to create your own delicious Bourguignonne.

Ingredients:

  • 2 pounds of beef, preferably chuck roast
  • 3 tablespoons of olive oil
  • 2 tablespoons of butter
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 cups of red wine, preferably Burgundy
  • 1 cup of beef broth
  • 2 tablespoons of tomato paste
  • 1 bouquet garni (a bundle of herbs such as thyme, bay leaves, and parsley tied together with kitchen twine)
  • 8 ounces of pearl onions, peeled
  • 8 ounces of mushrooms, sliced
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

1. Start by cutting the beef into bite-sized cubes. Season them with salt and pepper.

2. Heat one tablespoon of olive oil and one tablespoon of butter in a large, heavy-bottomed pot over medium-high heat.

3. Brown the beef cubes in batches, making sure not to overcrowd the pot. This step is crucial as it adds depth of flavor to the dish. Set the browned beef aside.

4. In the same pot, add another tablespoon of olive oil and the chopped onion. Sauté until translucent.

5. Add minced garlic and cook for another minute until fragrant.

6. Deglaze the pot with red wine, scraping the bottom to release any browned bits. Bring to a boil and let it simmer for a couple of minutes.

7. Return the beef cubes to the pot and pour in the beef broth. Stir in the tomato paste and add the bouquet garni.

8. Reduce the heat to low and cover the pot with a tight-fitting lid. Allow it to simmer gently for at least 2 hours or until the beef is tender.

9. In a separate pan, melt the remaining tablespoon of butter. Add the pearl onions and mushrooms, cooking them until browned and soft.

10. Once the beef is tender, add the pearl onions and mushrooms to the pot. Stir gently to combine and let it simmer for another 30 minutes to allow the flavors to meld.

11. Remove the bouquet garni and discard it. Adjust the seasoning with salt and pepper as needed.

12. Serve the Bourguignonne hot, garnished with freshly chopped parsley. It pairs perfectly with crusty bread or creamy mashed potatoes.

With just a few simple ingredients and some patience, you can create a mouthwatering Bourguignonne that will transport you to the charming bistros of France. The tender beef, rich sauce, and aromatic vegetables make this dish a true delight for the senses. So, why not channel your inner chef and give this classic French recipe a try? Bon appétit!

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