Boeuf Bourguignon - a French classic
Servings: 4 servings
Calories: 349kcal
Boeuf Bourguignon is one of those stews that makes your house smell amazing and leaves everyone at the table speechless. Tender beef that has simmered for hours in red wine, along with bacon, carrots, mushrooms, and onions. Rich in flavour, soft in texture, and perfect for a cold day or a dinner with friends.
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Ingredients
- 600 g braising steak cut into cubes
- 100 g bacon cubes smoked
- 2 tbsp plain flour
- 2 tbsp tomato purée
- 2 tbsp butter
- 1 tbsp olive oil
- 400 ml red wine dry
- 1 cube beef stock
- 1 tbsp cornflour
- water
- 2 bay leaves Dried
- 2 sprigs thyme
- 5 cloves garlic finely chopped or crushed
- 2 onions in half rings
- 200 g mushrooms quartered or halved
- 4 bunch carrots cut into pieces
- salt
- black pepper
Instructions
Preparation
- Cut 600 g braising steak into even cubes of about 3 cm. Peel 2 onions and slice them into half rings. Peel 4 bunch carrots and cut them into pieces of about 3 cm. Clean 200 g mushrooms with a paper towel and cut them into quarters or halves. Peel 5 cloves garlic and roughly chop or crush them. Tie 2 sprigs thyme with 2 bay leaves using kitchen twine into a bouquet garni. Heat 300 ml water and dissolve 1 cube beef stock in it. Pat the meat dry with kitchen paper, season with salt and black pepper, and lightly dust with 2 tbsp plain flour.
Cooking
- Heat 2 tbsp butter and 1 tbsp olive oil in a roasting pan over medium heat. Fry 100 g bacon cubes until lightly crispy and remove them from the pan. Brown the beef in batches on all sides. Remove from the pan and set aside. Sauté the onions with the carrot pieces in the remaining fat until they take on a light colour. Add 2 tbsp tomato purée and garlic and fry briefly. Add the meat and bacon back, place the bouquet garni in, and pour 400 ml red wine and the stock into the pan until everything is just covered.
- Bring to a boil, reduce the heat, and let simmer gently for 3 hours with the lid slightly on the pan. Meanwhile, fry the mushrooms in some butter until golden and add them to the stew in the last half hour. Remove the bouquet garni before serving and season with salt and pepper.
- The sauce can optionally be thickened at the end using some cornstarch. Put 1 tbsp cornflour in a glass and stir it with a splash of cold water until smooth. Gradually stir this into the Boeuf Bourguignon until it reaches the desired thickness.
To serve
- Serve the Boeuf Bourguignon with mashed potatoes, boiled potatoes, or crusty bread, and optionally a good glass of red wine.
Notes
For an extra deep flavour, you can marinate the meat for a few hours in red wine with thyme and bay leaf.
This dish is ideal to make a day in advance, the flavours will only get better.
This dish is ideal to make a day in advance, the flavours will only get better.
Nutrition
Calories: 349kcal | Carbohydrates: 17g | Protein: 24g | Fat: 12g | Saturated fat: 5g | Cholesterol: 66mg | Sugars: 7g