Beef Bourguignon

Tags: #french #beef #braised #wine #comfort-food Serving: 6 portions Total time: 3 hours

Classic French beef stew braised in red wine with pearl onions and mushrooms.

Ingredients

• 1200g beef chuck, cut into 5cm cubes
• 150g bacon, diced
• 30g all-purpose flour
• 750ml red wine (Burgundy preferred)
• 500ml beef stock
• 2 carrots, sliced thick
• 1 onion, diced
• 3 garlic cloves, minced
• 15ml tomato paste
• 2 bay leaves
• 3 thyme sprigs
• 300g pearl onions, peeled
• 450g mushrooms, quartered
• 30g butter
• Salt and pepper to taste
• Fresh parsley for garnish

Steps

1. Preheat oven to 160°C
2. Cook bacon in Dutch oven until crispy, remove and set aside
3. Season beef with salt and pepper, dredge in flour
4. Brown beef in batches in bacon fat
5. Remove beef and sauté onion and carrots until softened
6. Add garlic and tomato paste, cook 1 minute
7. Return beef and bacon to pot
8. Add wine, stock, bay leaves, and thyme
9. Bring to simmer, cover, and braise in oven for 2 hours
10. Sauté pearl onions and mushrooms in butter
11. Add vegetables to beef for last 30 minutes of cooking
12. Remove bay leaves and thyme stems
13. Garnish with fresh parsley before serving

Notes

Use a good quality red wine that you would drink. The dish improves after a day in the refrigerator.