Cook and Scale
Beef Bourguignon
6 servings · 210 min total
Burgundy's famous beef stew, slow-braised in red wine with bacon, shallots, and mushrooms until fork-tender. Deep, rich, and unforgettable.
Ingredients
- 1¼ kg stewing beef, cut into chunks
- 180 g bacon, diced
- 3 carrot, cut into chunks
- 12 shallot, peeled
- 300 g button mushroom, halved
- 4 garlic, minced
- 3 tbsp wheat flour
- 7½ dl red wine
- 5 dl beef stock
- 2 tbsp tomato paste
- 3 bay leaf
- 4 fresh thyme
- 2 tbsp olive oil
- 3 tbsp fresh parsley, chopped
- salt to taste
- black pepper to taste
Contains: Gluten, Celery, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
- 2.
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.
- 3.
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.
- 4.
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.
- 5.
Finish and serve — Skim any fat, adjust the seasoning, and scatter with parsley. Serve with mashed potato or buttered noodles.