Beef bourguignon

Ingredients

• 1.6 kg braising beef in large chunks
• 2 bottles red wine
• 3 bay leaves
• a bunch of thyme
• 2 tbsp vegetable oil
• 3 large carrots
• 2 onions
• 3 tbsp plain flour
• 1 tbsp tomato purée
• a knob of butter
• 300 g bacon lardons
• 500 g baby onions or shallots
• 400 g mushrooms
• parsley

Method

1. Cover the beef with the wine, add the bay, thyme and pepper and chill overnight.
2. Heat the oven to 200 °C (180 °C fan). Drain the beef, keeping the wine.
3. Brown the beef in batches and deglaze the pan with a little of the wine.
4. In a casserole, fry the carrots and onions, stir in the flour for 1 minute and add the tomato purée.
5. Add the beef, the wine and the bay and thyme, bring to the boil, cover and cook in the oven for 2 hours.
6. Fry the bacon and baby onions in the butter for about 10 minutes, then add the mushrooms for 5 more.
7. Stir everything into the stew, heat through for 10 minutes and scatter with parsley.

Tips

• The stew can be frozen for up to 3 months.
• According to the USDA table, about 10 % of the alcohol remains after 2 hours of stirred stewing, and 5 % after 2.5 hours.

Related topics

🍷 Red wine · 📍 Burgundy · 🧈 Butter

Sources

• BBC Good Food — Beef bourguignon
• USDA ARS: Table of Nutrient Retention Factors, Release 6 (2007)

Themes