Beef Bourguignon
Beef Bourguignon, a French classic, has been perfected for generations, and old French magazines share the secret to its deep, rich flavors. Start by cutting beef into large chunks and searing in hot oil until browned. Remove the meat and sauté onions, carrots, and garlic in the same pan. Add tomato paste for richness, then deglaze with a generous splash of red wine—Burgundy wine is traditional.
Return the beef to the pot, add beef stock, fresh thyme, bay leaves, and let it simmer slowly for 2–3 hours until tender. Sauté mushrooms and pearl onions separately and add them during the last 30 minutes for extra flavor.
The long, gentle cooking makes the beef melt-in-your-mouth soft while the sauce thickens beautifully. Serve this hearty dish over mashed potatoes or crusty bread for the ultimate comforting French meal.