Beef Bourguignon with Tarragon

Beef Bourguignon with Tarragon is a classic French dish that melds tender beef, a rich red wine sauce, and the aromatic essence of tarragon into a flavorful meal. Slow cooking is essential in enhancing the deep flavors and ensuring the meat becomes perfectly tender. This hearty dish, featuring a harmony of savory beef, hearty vegetables, and fragrant herbs, is well-suited for a cozy dinner. Its rich and comforting nature makes it a delightful choice for special gatherings or relaxing evenings.

Ingredients

• 2 lb beef stew meat, cubed
• 6 slices bacon, chopped
• 1 whole onion, diced
• 3 cloves garlic, minced
• 1 cup red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp fresh tarragon, chopped

Instructions

1. In a large Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
2. Add the beef cubes to the pot in batches, browning them on all sides. Remove the beef and set aside with the bacon.
3. To the same pot, add the diced onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
4. Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot to deglaze.
5. Stir in the tomato paste and fresh tarragon. Return the reserved bacon and beef cubes to the pot.
6. Cover the pot with a tight-fitting lid and simmer over low heat for 2-3 hours, until the beef is fork-tender.
7. Taste and adjust seasoning with salt and pepper. Serve the Bourguignon hot over mashed potatoes or alongside crusty bread.

Keywords: Beef, Dinner, Slow Cooking, Hearty Meal, Main Course

Spice Rack: Salt, Pepper, Thyme

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