Red Wine Braised Beef Bourguignon

Ingredients

Directions

1. Start your flavor journey by combining the wine, sliced onions, carrots, brandy, garlic, peppercorns, salt, parsley, and bay leaf in a large glass or ceramic bowl to create a rich marinade.

2. Add the beef and toss it gently to ensure every piece is well-coated; cover tightly and let it marinate in the refrigerator for two days to develop a deep, complex flavor.

3. When you are ready to cook, preheat your oven to a gentle 300°F (150°C) to prepare for a slow, tender roast.

4. Carefully strain the beef from the marinade, shaking off any excess liquid and patting the meat dry with paper towels to ensure a perfect sear; remember to set the vegetables aside and save that flavorful marinade.

5. Heat 2 tablespoons of oil in a large skillet over medium-high heat and brown the beef in small batches until it’s beautifully caramelized on all sides, then transfer it to a separate bowl.

6. In the same skillet, cook the bacon until it is lightly browned and fragrant, then add it to the bowl with your seared beef.

7. Clear the skillet and bring 1 cup of the reserved marinade to a boil, using a wooden spoon to scrape up all those delicious, savory browned bits from the bottom before stirring the liquid back into the rest of the marinade.

8. Heat the remaining 2 tablespoons of oil in the skillet and sauté the fresh chopped onions for 2 to 3 minutes until they are soft and translucent.

9. Stir in the onions and carrots you saved from the marinade to combine the flavors, then use a slotted spoon to transfer all the vegetables into the bowl with the beef and bacon.

10. Return the skillet to the heat and whisk the flour into the savory pan drippings for 1 to 2 minutes until it turns a lovely toasted brown.

11. Stir in the garlic and tomato paste for a flavor boost, then pour in the beef broth, the rest of the reserved marinade, salt, and pepper.

12. Whisk the sauce gracefully as it comes to a boil to smooth out any lumps, then pour this rich, aromatic liquid over the beef and vegetable mixture.

13. Transfer everything into a casserole or baking dish and let it slow-cook in the oven for about 3 hours—stirring occasionally and adding a splash of water if needed—until the beef is melt-in-your-mouth tender.

14. Just 10 minutes before serving, sauté the mushrooms in butter until they are golden and delicious, then stir them into your Bourguignon for the perfect finishing touch.

Nutrition Facts (per serving)