Recipe for French-style beef bourguignon

Welcome to my channel! Today, I’m sharing my recipe for French-style beef bourguignon, a classic of our gastronomy, full of flavor and authenticity. 🥘
I’m Eva from Heureuse Assiette a creator of vintage photo backdrops, food photographer, and lover of vintage, shabby chic, and Rococo styles. Through my videos, I share my recipes, inspirations, and passion for all things beautiful and delicious. ✨
Here the recipe :
Ingredients:
1 kg (2.2 lbs) of beef (chuck or stewing beef), cut into large cubes
3 carrots, sliced
2 onions, finely chopped
3 garlic cloves, minced
500 ml (2 cups) of red wine (preferably Burgundy)
250 ml (1 cup) of beef stock
2 tbsp of flour
2 tbsp of olive oil
1 bouquet garni (thyme, bay leaf, parsley tied together)
200 g (7 oz) of button mushrooms, halved
Salt and pepper to taste
Steps:
Marinate the beef (the day before):
Place the beef cubes in a large bowl with the red wine, garlic, and a few sprigs of thyme. Cover and let it marinate in the fridge overnight to tenderize and infuse the flavors.
The next day, heat olive oil in a large pot or Dutch oven. Sear the beef cubes until browned on all sides. Remove and set aside.
In the same pot, sauté the onions, carrots, and garlic from the marinade until softened.
Sprinkle the flour over the vegetables and stir to coat evenly.
Add the red wine and beef stock from the marinade. Stir to combine, ensuring there are no lumps.
Return the beef to the pot, add the bouquet garni, and season with salt and pepper.
Bring to a simmer, then cover and cook on low heat for 2.5 to 3 hours, stirring occasionally.
In the last 30 minutes, add the mushrooms to the pot.
Once the beef is tender and the sauce is rich, serve hot with mashed potatoes, pasta, or crusty bread.
I kindly ask for your understanding regarding my English. Being French and a bit nervous for this first video, I made a few mistakes. Thank you in advance for your patience and understanding.
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