Hearty American Beef Stew

North American Beef Bourguignon

Indulge in the rich and hearty flavors of North America with our North American Beef Bourguignon. This dish, inspired by the American adaptation of the classic Beef Bourguignon, will transport you to the cozy hearth of a North American home. We’ve taken the liberty to perfect the dish, blending North American culinary elements with a robust and savory profile. This meal, perfect for a cozy night in, is a celebration of the rich, deep flavors that North American cuisine is known for.

Serves: 2, Difficulty: Expert

Ingredients

• 500g stewing beef, cut into chunks
• 100g bacon, chopped
• 2 onions, sliced
• 2 carrots, sliced
• 4 cloves garlic, minced
• 375ml red wine
• 125ml beef broth
• 1 tbsp tomato paste
• 1 bay leaf
• 1/2 tsp thyme
• 125g mushrooms, quartered
• Salt and pepper to taste
• Fresh parsley for garnish

Method

• In a large pot, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the pot.
• Increase heat to medium-high. Pat the stewing beef chunks dry with a paper towel, and season with salt and pepper. Brown the beef in the bacon drippings until all sides are seared. Remove the beef and set aside with the bacon.
• In the same pot, add the sliced onions and carrots. Cook until the onions are translucent and carrots are slightly tender.
• Stir in the garlic and cook for 1 minute until fragrant. Add the tomato paste and cook, stirring, for 2 more minutes.
• Pour in the red wine, scraping the browned bits from the bottom of the pot with a wooden spoon.
• Return the beef and bacon to the pot. Add the beef broth, bay leaf, and thyme. Bring to a simmer.
• Once simmering, reduce heat to low, cover, and cook for 1.5 to 2 hours, until the beef is tender.
• In the last 30 minutes of cooking, add the quartered mushrooms and continue to cook.
• Season to taste with salt and pepper. Discard the bay leaf and garnish with freshly chopped parsley before serving.

Tips

• For an even more robust flavor, marinate the beef chunks in red wine, garlic, and herbs for a few hours before cooking.
• Serve over a bed of mashed potatoes, egg noodles, or with a crusty loaf of bread to soak up the rich sauce.

Nutritional Information