Beef Bourguignon, also known as boeuf bourguignon, is a classic French stew that originated in the Burgundy region of France. This dish is renowned for its rich and deep flavors, combining tender beef, red wine, vegetables, and aromatic herbs. The slow-cooking process allows the ingredients to meld, resulting in a hearty and flavorful stew. Here's a basic recipe for Beef Bourguignon:

Ingredients:

• 2 to 2.5 pounds (about 1 to 1.2 kg) beef stew meat, cut into chunks
• 4 slices bacon, chopped
• 1 onion, finely chopped
• 2 carrots, sliced
• 2 cloves garlic, minced
• 1 bottle (750 ml) red Burgundy wine (such as Pinot Noir)
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 bouquet garni (a bundle of herbs, typically containing thyme, bay leaves, and parsley, tied together)
• Salt and pepper to taste
• 2 tablespoons all-purpose flour (optional, for thickening)
• 2 tablespoons butter
• Mushrooms, quartered (optional)
• Pearl onions (optional)

Instructions:

Marinate the Beef:

• Place the beef chunks in a bowl and pour half of the red wine over them. Add the bouquet garni. Cover and let it marinate for a few hours or overnight in the refrigerator.

Cook the Bacon and Vegetables:

• In a large Dutch oven or heavy pot, cook the chopped bacon over medium heat until it becomes crisp. Remove the bacon and set it aside. In the bacon fat, brown the marinated beef in batches, ensuring that each side gets a good sear.
• Remove the beef and sauté finely chopped onions, sliced carrots, and minced garlic until softened.

Combine Ingredients:

• Return the beef to the pot. Add the tomato paste, cooked bacon, and the remaining red wine. Stir well to combine.

Add Broth and Simmer:

• Pour in the beef broth until the ingredients are mostly covered. Bring the mixture to a simmer. Cover the pot and let it simmer gently for 2 to 3 hours or until the beef is tender.

Thicken the Sauce (Optional):

• If desired, you can thicken the sauce by combining flour and butter to make a beurre manié. Stir this mixture into the simmering stew and let it cook for an additional 15-20 minutes.

Saute Mushrooms and Pearl Onions (Optional):

• In a separate pan, sauté quartered mushrooms and pearl onions in butter until they are cooked and golden brown. Add them to the stew during the last 15-20 minutes of cooking.

Adjust Seasoning:

• Taste and adjust the seasoning with salt and pepper as needed.

Serve:

• Serve the Beef Bourguignon hot, over mashed potatoes, noodles, or crusty bread.