Beef Bourguignon

🔥 Prep

• Pat dry the 1 kg beef and cut it into 3 cm (≈1‑inch) cubes.
• Peel the 3 carrots and slice them into ½‑inch thick rounds.
• Peel the 10 pearl onions, leaving them whole.
• Clean the 250 g mushrooms and quarter them (or slice if preferred).
• Measure out 750 ml red wine and 500 ml beef broth, having them ready for the pan.
• Prepare 2 tbsp olive oil (or butter) for browning and a bouquet garni (thyme, bay leaf, parsley stems) if desired.

🔥 Cook

• 1. Heat the Dutch oven over medium-high heat and add 1 tbsp oil; working in batches, brown the beef cubes for 4‑5 minutes per side until deep golden, then transfer to a plate.
• 2. Reduce heat to medium, add the remaining 1 tbsp oil, and sauté the pearl onions for 3 minutes until they start to caramelize; add the carrots and cook another 2 minutes.
• 3. Stir in the mushrooms and cook for 2‑3 minutes until they release their moisture and begin to brown.
• 4. Return the beef (with any juices) to the pot; sprinkle with 2 tsp flour and toss to coat, cooking for 1 minute to remove raw flour taste.
• 5. Pour in the 750 ml red wine, scraping the bottom with a wooden spoon to deglaze and lift the browned bits; let the wine reduce by approximately 10 minutes over medium heat.
• 6. Add the 500 ml beef broth, the bouquet garni, and a pinch of salt and pepper; bring the mixture to a gentle boil, then immediately reduce heat to low.
• 7. Cover the pot and simmer slowly for 2 ½ to 3 hours, or until the beef is fork‑tender, stirring occasionally and checking liquid level (add a splash of broth or water if it looks dry).
• 8. About 15 minutes before finishing, taste and adjust seasoning with salt and pepper; remove the bouquet garni.
• 9. If a thicker sauce is desired, uncover the pot and simmer over low heat for an additional 10‑15 minutes, stirring occasionally.

🔥 Serve

• Ladle the hot beef bourguignon into shallow bowls and garnish with freshly chopped parsley.
• Serve alongside crusty French baguette slices, buttery mashed potatoes, or buttered egg noodles.
• Pair with a glass of the same red wine used in the cooking for an authentic French experience.