@the.little.chef74: Beef Bourguignon🥩🍷 Ingredients (Serves 4–6) • 900g beef chuck, diced into large chunks • 450g double-smoked bacon, cut into lardons • 2 onions, sliced • 2–3 carrots, sliced • 2 tbsp tomato paste • 500ml red wine • 750ml beef stock • 2 sprigs rosemary • 3 sprigs thyme • 2 bay leaves • 225g mushrooms, roughly chopped • 150g pearl onions, peeled • Salt & black pepper • Olive oil To serve: • Mashed potatoes, crusty bread or buttered pasta • Fresh parsley (optional) Instructions 1. Brown the beef: Season the beef generously with salt and pepper. Heat a large Dutch oven or heavy pot over medium-high heat. Sear the beef in batches until deeply browned on all sides. Remove and set aside. 2. Cook the bacon: Add the bacon and cook until crisp and golden. Remove, leaving the fat in the pot. 3. Build the base: Add the onions and carrots to the bacon fat. Cook until softened. Stir in the tomato paste and cook for 1–2 minutes. 4. Deglaze: Pour in the red wine and scrape up all the browned bits from the bottom of the pot. Simmer for a few minutes. 5. Braise: Return the beef and bacon to the pot. Add the beef stock, rosemary, thyme and bay leaves. Bring to a gentle simmer. Cover and cook for 2½–3 hours until the beef is tender. 6. Roast the vegetables: Toss the mushrooms and pearl onions with a little olive oil, salt and pepper. Roast until golden and caramelized. 7. Finish: Stir the mushrooms and pearl onions into the stew during the final hour of cooking. Continue cooking until the beef falls apart easily and the sauce is rich and glossy. 8. Serve: Spoon over mashed potatoes, buttered pasta or alongside crusty bread. #beefbourguignon #frenchfood #recipevideo #beefrecipe #ratatouillemovie

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Monday 01 June 2026 16:54:14 GMT