One Pot Meal: Beef Bourguignon
The French know a thing or two about slow and low cooking. This savory standby is great on its own with crusty bread or served over egg noodles for a heartier meal. Either way, make this a day ahead or leave some for leftovers because this dish is even better the next day.
Beef Bourguignon Recipe
1 tablespoon oil
1/4 cup onions or shallots, chopped
3 strips thick-cut bacon, diced
1 1/2 pounds stewing beef, cut into 1 1/2– inch pieces, patted dry
1/4 cup flour
1 1/4 cups beef or vegetable stock, hot
1 1/4 cups red wine
1 bouquet garni (1 bay leaf, 3 sprigs fresh thyme and 3 sprigs parsley, tied together)
1/2 cup mushrooms, diced
Black pepper to taste
Salt, to taste
1. In a heavy pan over medium heat, heat oil.
2. Add onions and bacon and cook, stirring, until browned. Remove them and set aside; leave fat in pan.
3. Add beef and brown on all sides (work in two batches if needed to avoid crowding).
4. Sprinkle browned beef with flour, stir until browned, and add stock. Stir, scraping bottom of pan, then add reserved bacon and onions, the wine and bouquet garni. Season with pepper.
5. Simmer very gently for 2 hours.
6. Add mushrooms and cook an additional
7. Season with salt and serve. Or, even better, reheat and serve the next day.