Absolutely! Here’s a detailed, unique article about Beef Bourguignon, with a clear step-by-step method. I’ve made it approachable but still authentic to the French classic.

Beef Bourguignon: A Classic French Delight, Step by Step

Beef Bourguignon is one of the most iconic dishes in French cuisine—a rich, slow-cooked stew that combines tender beef, aromatic vegetables, and the deep flavors of red wine. Perfect for cozy dinners, special occasions, or impressing friends, this dish transforms simple ingredients into a luxurious feast. Here’s how to make it step by step.

Ingredients

For 4–6 servings:

2 lbs (900 g) beef chuck, cut into 2-inch cubes
4 slices of bacon, chopped
2 tablespoons olive oil
1 large onion, chopped
2 carrots, sliced
3 cloves garlic, minced
2 tablespoons tomato paste
2 cups (480 ml) red wine (Burgundy is traditional)
2 cups (480 ml) beef broth
1 bay leaf
1 teaspoon fresh thyme (or ½ teaspoon dried)
Salt and black pepper, to taste
12–15 small pearl onions, peeled
8 oz (225 g) mushrooms, halved or quartered
2 tablespoons butter
Fresh parsley, chopped (for garnish)

Step-by-Step Method

Step 1: Prepare the Beef

Pat the beef cubes dry with paper towels. This helps in achieving a nice brown sear.
Season the beef generously with salt and pepper.

Step 2: Cook the Bacon

In a large heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until crisp.
Remove the bacon and set aside, leaving the rendered fat in the pot.

Step 3: Brown the Beef

Add 2 tablespoons of olive oil to the bacon fat if needed.
In batches (to avoid overcrowding), sear the beef cubes on all sides until browned. This caramelization adds depth to the stew.
Remove the beef and set aside with the bacon.