Classic Beef Bourguignon

Name: Classic Beef Bourguignon
Ingredients: short beef ribs; beef shank; beef shoulder; oil; flour; carrot; onion; garlic; tomato paste; thyme; bay leaf; parsley; red wine; beef stock; smoked bacon; button mushrooms; pearl onions; butter

#beef#braise#sauce#stew#French

A rich and hearty French stew combining three cuts of beef, slow-cooked with vegetables, red wine, and aromatic herbs, finished with sautéed mushrooms, pearl onions, and smoked bacon for a deeply flavorful dish.

Ingredients extracted via AI

short beef ribsbeef shankbeef shoulderoilflourcarrotoniongarlictomato pastethymebay leafparsleyred winebeef stocksmoked baconbutton mushroomspearl onionsbutter

Procedure generated via AI

Combine three different cuts of beef — short ribs, shank, and shoulder — to create a stew with rich flavor and gelatin.
Heat a large heavy-bottomed skillet over medium heat and add oil.
Season the meat and lightly coat it in flour to form a thin crust that will help thicken the sauce.
Sear the short ribs and beef shank over medium heat until a caramelized crust develops.
Sear the beef shoulder the same way to develop a crispy crust and deep flavor.
Remove the browned meat from the pan and add coarsely chopped carrot and onion.
Cook the vegetables for a few minutes with the lid on, releasing steam and softening the caramelized bits from the pan.
Lower the heat and slowly caramelize the vegetables in the rendered meat fat.
Add chopped garlic and sauté briefly until it begins to caramelize.
Stir in tomato paste and cook gently over low heat.