Name: Beef Bourguignon
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.2 kg beef chuck; 150 g lardons; 750 ml red Burgundy wine; 500 ml beef stock; 1 tbsp tomato paste; 2 medium onions; 2 medium carrots; 4 cloves garlic; 250 g mushrooms; 20 whole pearl onions; 4 sprigs thyme; 2 leaves bay leaves; 50 g butter; 2 tbsp flour

Ingredients

Servings

1.2kg beef_chuck, cut into 5cm cubes
150g bacon
750ml red_wine
500ml beef_stock
1tbsp tomato_paste
2medium onion
2medium carrot
4cloves garlic
250g button_mushroom
20whole shallot
4sprigs thyme
2leaves bay_leaf
50g butter
2tbsp all_purpose_flour

Equipment Needed

dutch_oven

Instructions

1
Cook lardons in butter until crispy. Remove and set aside.
2
Season beef and brown in batches in the bacon fat. Set aside.
3
Sauté chopped onions and carrots until softened. Add garlic and tomato paste.
4
Sprinkle flour over vegetables, stir for 1 minute. Pour in wine and stock.
5
Return beef and lardons. Add thyme and bay leaves. Cover and braise at 160°C for 2.5 hours.
6
Sauté mushrooms and pearl onions separately in butter until golden.
7
Add mushrooms and onions to the stew. Cook 30 minutes more until beef is tender.
8
Adjust seasoning and serve with crusty bread or mashed potatoes.

Tips

Marinate the beef in wine overnight for even deeper flavor.
Use a wine you enjoy drinking - the quality matters in the final dish.