Beef Bourguignon

Method

1. 1
   • bacon180 g
   • olive oil2 tbsp

   Crisp the bacon — Heat the oven to 160°C. Fry the bacon in the olive oil in a large casserole until crisp, about 5 minutes, then remove.

   ⏱5 min
2. 2
   • bacon180 g

   Brown the beef — Season the beef and brown it in batches in the hot fat until deeply coloured, about 10 minutes. Set aside with the bacon.

   ⏱10 min
3. 3
   • carrot3
   • shallot12
   • button mushroom300 g
   • garlic4
   • wheat flour3 tbsp
   • tomato paste2 tbsp

   Sauté the vegetables — Add the carrots, shallots, mushrooms, and garlic and sauté for 8 minutes. Stir in the flour and tomato paste and cook for 1 minute.

   ⏱8 min
4. 4
   • bacon180 g
   • red wine7½ dl
   • beef stock5 dl
   • bay leaf3
   • fresh thyme4

   Braise in the oven — Return the beef and bacon, pour in the wine and stock, and add the bay leaves and thyme. Bring to a simmer, cover, and transfer to the oven for 2.5 hours until the beef is meltingly tender.

   ⏱2 hr 30 min
5. 5
   • fresh parsley3 tbsp

   Finish and serve — Skim any fat, adjust the seasoning, and scatter with parsley. Serve with mashed potato or buttered noodles.