France · Meat Dishes
Beef Bourguignon
Tender pieces of beef stewed in red wine with vegetables, mushrooms and aromatic herbs.
Ingredients
- beef, cut into 5 cm cubes1.5 kg
- bacon200 g
- carrots2 large
- onion1 large
- garlic4 cloves
- fresh mushrooms500 g
- frozen pearl onions250 g
- red wine750 ml
- beef stock500 ml
- tomato paste2 tbsp
- fresh thyme1 bunch
- bay leaves2
- butter50 g
- olive oil3 tbsp
- flour3 tbsp
- salt and freshly ground black pepperto taste
- fresh parsleyfor serving
Method
- 1Pat the beef dry with paper towels. Season with salt and pepper. In a large heavy-bottomed pan, fry the bacon over medium heat until golden. Set aside, leaving the fat in the pan.
- 2Add 2 tbsp of the olive oil to the bacon fat and fry the beef in small batches until browned on all sides, adding the last tablespoon of oil when the pan looks dry. Do not overcrowd the pan. Place the browned meat on top of the bacon.
- 3In the remaining fat, fry the sliced onion until soft. Add the carrots and garlic and cook for another 2-3 minutes. Return the meat and bacon to the pot. Sprinkle with flour and fry for 2-3 minutes, stirring constantly.
- 4Pour in the wine and stock, add the tomato paste, thyme and bay leaf. Bring to a boil, reduce heat to low and simmer under a lid for 2.5-3 hours until the meat is very soft.
- 530 minutes before serving, fry the mushrooms in butter until golden. Add to the pot along with the pearl onions. Adjust sauce consistency as needed. Serve hot, sprinkled with fresh parsley.