The scent of Beef Bourguignon simmering in my grandmother’s cottage kitchen was more than just a signal of celebration—it was a portal to her past. In the heart of Burgundy, she’d stir the pot with a timeworn wooden spoon, her stories flowing as freely as the wine she poured into the dish. This recipe isn’t just about tender beef and rich sauce—it’s about legacy, laughter, and the kind of love that simmers slowly, just like the stew itself.
🧾 Ingredients Table
Category Ingredient Amount
Meat Beef stew meat 2 pounds
Coating All-purpose flour ¼ cup
Kosher salt 1 teaspoon
Coarse ground black pepper ½ teaspoon
Fat Unsalted butter 4 tablespoons
Vegetables Frozen pearl onions 12 ounces
Carrots (cut into 2-inch pieces) 2
Garlic (minced) 2 cloves
Brown mushrooms 8 ounces
Liquid & Herbs Burgundy red wine 2 cups
Bay leaf 1
Fresh thyme leaves 1 teaspoon
👨🍳 Instructions
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