Beef Bourguignon

To make Veal Bourguignon, also known as Beef Bourguignon with veal, here’s a beginner-friendly recipe with detailed steps for a delicious and rustic dish.

Ingredients:

• 500g of veal cubes (stew meat works well)
• 200g mushrooms, quartered
• 2-3 carrots, sliced
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cups Burgundy or red wine
• 1 cup beef broth
• 1 tablespoon tomato paste
• Fresh thyme and bay leaf
• Salt and pepper to taste
• 1-2 tablespoons olive oil

Instructions:

1. Prep and Sear: Start by seasoning the veal cubes with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium heat and sear the veal cubes until browned on all sides. Transfer to a plate.

2. Saute Vegetables: In the same pot, add a bit more oil if needed. Add the onions, garlic, and carrots. Sauté until they soften, about 5-7 minutes. Add mushrooms and cook until they begin to release moisture.

3. Deglaze with Wine: Add the tomato paste, then pour in the wine to deglaze the pot, scraping up any bits stuck to the bottom. Allow the wine to reduce for about 5 minutes.

4. Add Liquids and Spices: Add the beef broth, thyme, and bay leaf, and then return the veal cubes to the pot. Stir everything together.

5. Simmer: Bring the mixture to a gentle boil, then reduce to low heat. Cover and simmer for about 1.5 to 2 hours, or until the veal is tender. Stir occasionally and adjust seasoning if needed.

6. Serve: Serve the Veal Bourguignon hot, garnished with fresh parsley and accompanied by crusty bread, mashed potatoes, or pasta.

This comforting dish, with its deep, rich sauce, is ideal for family gatherings. It’s slow-cooked for tenderness and perfectly seasoned for a hearty, warming experience.

 Enjoy cooking this classic French-inspired recipe!