Beef Bourguignon

For tonight’s dinner, I made the French classic — Beef Bourguignon.

This dish dates back to 19th-century Burgundy, France, where beef, bacon, carrots, and onions were slow-cooked in red wine for hours

I deglazed everything with a Pinot Noir Burgundy, added rich beef stock, then let it bake low and slow for 2 hours.

Finished off with sautéed pearl onions and mushrooms, simmered another 30 minutes, then served it all over creamy mashed potatoes.

The perfect warm, hearty meal for a chilly November night