Classic Beef Bourguignon

“A hearty French classic, rich with flavors, perfect for cozy dinners and special occasions. This is the dish that’s as comforting as it is impressive.”
Thomy

The Story Behind the Beef Bourguignon

Beef Bourguignon is one of the most iconic and celebrated dishes in French cuisine. While most families will have their own versions, the essentials remain the same—tender beef slow-cooked in red wine, paired with mushrooms, onions, carrots, and potatoes. My mom had her version of this dish, which was always a family favorite, but over time, I made it my own. The Thomy Twist adds a little something special—a splash of balsamic vinegar to the sauce, intensifying the richness of the wine and bringing out a subtle sweetness.

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About the Recipe

This Classic Beef Bourguignon recipe combines tender beef, red wine, bacon, potatoes, and aromatic herbs. It’s cooked low and slow to allow all the flavors to meld together beautifully. The Thomy Twist of adding balsamic vinegar gives the dish a tangy undertone that balances out the richness of the wine and beef, making it even more complex.

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Ingredients

• 1kg Beef Chuck (cut into 2-inch cubes)
• 3 tbsp Olive Oil
• 200g Bacon (cut into small lardons)
• 1 Onion, chopped
• 3 Carrots, sliced
• 2 cloves Garlic, minced
• 2 tbsp Tomato Paste
• 750ml Red Wine (Burgundy or Pinot Noir works best)
• 300ml Beef Stock
• 1 tbsp Fresh Thyme (or 2 tsp dried)
• 2 Bay Leaves
• 200g Mushrooms, sliced
• 15-20 Baby Onions (peeled)
• 3-4 medium Potatoes (peeled and cut into small chunks)
• 2 tbsp Balsamic Vinegar (for the Thomy Twist)
• Salt and pepper to taste
• Fresh Parsley (for garnish)

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Instructions

1. Prepare the Beef: In a large pot, heat olive oil over medium-high heat. Add the beef cubes in batches, browning each side for 2-3 minutes. Set the browned beef aside.
2. Cook the Bacon: In the same pot, add the bacon lardons and cook until crispy. Remove them and set them aside with the beef.
3. Sauté the Vegetables: In the same pot, add the onion, carrots, and garlic. Sauté for about 5 minutes until softened.
4. Deglaze and Simmer: Stir in the tomato paste and cook for 2 minutes. Add the red wine, scraping the bottom of the pot to release any caramelized bits. Add the beef stock, thyme, and bay leaves. Bring the mixture to a simmer.
5. Slow Cook: Add the beef, bacon, and potatoes back into the pot. Cover, reduce the heat to low, and let it simmer for 2-3 hours, or until the beef is fork-tender and the potatoes are soft.
6. Cook the Mushrooms and Onions: In a separate pan, sauté the mushrooms and baby onions with a bit of olive oil until golden and tender, about 10 minutes. Add them to the beef mixture in the last 30 minutes of cooking.
7. Thomy Twist: Stir in the balsamic vinegar during the last 10 minutes of cooking. This will add a touch of sweetness and deepen the flavors.
8. Serve: Remove the bay leaves and thyme sprigs. Garnish with freshly chopped parsley before serving. Pair it with crusty bread or buttered potatoes for the full experience.

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Thomy Twist

While Beef Bourguignon is a classic dish known for its rich flavors, the Thomy Twist adds a splash of balsamic vinegar. The vinegar enhances the dish with a subtle tang and deepens the wine sauce, creating a harmonious balance of richness and brightness. This twist is simple but gives the dish an extra layer of complexity that elevates it to a whole new level.

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Elevate The Experience

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Why You’ll Love This

This Beef Bourguignon recipe is the definition of comfort food. Slow-cooked to perfection, it’s a meal that’s both satisfying and impressive, perfect for a special occasion or a cozy dinner with loved ones. The Thomy Twist with balsamic vinegar adds depth and sophistication to a timeless French classic. Whether you’re cooking for a crowd or enjoying a quiet meal, this dish will surely be a hit.