Classic Beef Bourguignon by Katie Lee: A Recipe to Savor
Guide or Summary：IngredientsInstructionsWhen the aroma of a hearty beef bourguignon fills your kitchen, you know you're in for a culinary delight. Katie Lee……
Guide or Summary：
When the aroma of a hearty beef bourguignon fills your kitchen, you know you're in for a culinary delight. Katie Lee's version of this French classic is a testament to the beauty of slow-cooked beef, rich with the depth of flavor only red wine can offer. This recipe is not just a dish to prepare; it's an experience to savor, with every bite bringing you closer to the rustic charm of a French countryside bistro.
Ingredients
To recreate this mouthwatering dish, you'll need a selection of fresh and flavorful ingredients:
- 2 pounds beef chuck roast, cut into 2-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 bottle (750 milliliters) red wine, such as Pinot Noir or Burgundy
- 1 tablespoon tomato paste
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 pound mushrooms, quartered
- 8 ounces pearl onions
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- Fresh parsley, chopped, for garnish
Instructions
1. **Preparation**: Begin by preheating your oven to 350°F (175°C). In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Season the beef cubes generously with salt and pepper, then sear them in batches until browned on all sides. Transfer the beef to a plate and set aside.
2. **Sautéing Vegetables**: In the same pot, add the chopped onion and carrots, and sauté until they begin to soften, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. **Building the Flavor**: Pour in the beef broth, red wine, and tomato paste. Stir well to combine, scraping up any browned bits from the bottom of the pot. Add the fresh thyme and bay leaves.
4. **Simmering the Stew**: Return the beef to the pot, nestling the cubes among the vegetables. Cover the pot with a lid and transfer it to the preheated oven. Let the stew simmer slowly for about 2 hours, or until the beef is tender and the flavors have melded together.
5. **Adding Mushrooms and Onions**: While the stew is cooking, heat the butter in a separate pan over medium heat. Add the quartered mushrooms and pearl onions, cooking until they are browned and tender, about 10 minutes. Season with salt and pepper to taste.
6. **Finishing Touches**: Once the beef is tender, remove the pot from the oven and stir in the sautéed mushrooms and onions. Taste and adjust the seasoning as needed.
7. **Garnishing and Serving**: Garnish the beef bourguignon with fresh parsley and serve it hot, accompanied by crusty bread, mashed potatoes, or egg noodles. Enjoy the rich, savory flavors of Katie Lee's beef bourguignon, a dish that's perfect for any special occasion or cozy dinner.
Katie Lee's beef bourguignon recipe is a true masterpiece of French cuisine, perfect for those who appreciate the art of slow cooking. By following this detailed guide, you'll be able to recreate the essence of this classic dish in your own kitchen. Whether you're a seasoned cook or a beginner looking to impress your guests, this recipe is sure to be a hit. So gather your ingredients, roll up your sleeves, and let the savory aromas guide you to a culinary paradise. Bon appétit!