Beef Bourguignon

Total Time 3

Servings: 6 6 servings

Course: Main Course

Cuisine: French

Ingredients Method Notes

Ingredients

1.2 kg beef chuck cut into 5 cm chunks
750 ml Burgundy or red wine
200 g lardons or bacon diced
200 g pearl onions peeled
300 g cremini mushrooms quartered
2 carrots cut into chunks
3 cloves garlic minced
2 tbsp tomato paste
1 bouquet garni
2 tbsp flour
500 ml beef stock
2 tbsp butter and 2 tbsp oil
Salt and pepper

Method

Marinate the beef in the red wine overnight (optional, but recommended).
Pat the beef dry. Brown in batches in butter and oil in a heavy casserole. Remove.
Brown the lardons, then the pearl onions, then the mushrooms separately. Set each aside.
Sauté the carrots and garlic. Stir in the tomato paste and flour. Cook for 2 minutes.
Return the beef to the pot. Add the wine, stock and bouquet garni. Bring to a boil, skim, then cover and cook in a 160°C oven for 2 hours.
Add the lardons, pearl onions and mushrooms. Cook uncovered for a further 30 minutes.
Adjust seasoning. Serve with creamy mashed potatoes or egg noodles.

Notes

Source: Classic French recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.