Beef Bourguignon (French Beef Stew)
2 hrs 30 min to 3 hrs 30 minServes 6
A classic French braise of beef chuck in red wine with bacon, mushrooms and shallots, simmered until tender.
| prepCut beef into 4 cm / 1.5 inch cubes | |||||
| prepSeason beef with salt and pepper | |||||
| prepPreheat oven to 160°C / 320°F (convection) or 180°C / 355°F (traditional) | |||||
| 200 g bacon, cut into lardons | Fry bacon until golden brown, remove | Return beef & bacon, stir in tomato paste & flour, cook 2 min | Deglaze with wine & broth, add bouquet garni, cover | Braise in oven 160°C / 320°F, 2–3 hrs (or simmer on stove 1.5–2 hrs) | Stir mushrooms & shallots into stew, serve warm |
| 1.2 kg beef chuck, cut into 4 cm pieces | Sear beef in batches until browned, set aside | ||||
| 1 large onion, thinly sliced | Sauté onions, carrots, garlic & butter until onions color | ||||
| 2 garlic cloves, whole and flattened | |||||
| 2 carrots, sliced | |||||
| 30 g butter | |||||
| 2 tbsp tomato paste | |||||
| 2 tbsp flour | |||||
| 750 ml red wine (Pinot Noir, Syrah or Merlot) | |||||
| 120 ml beef broth (optional; more as needed) | |||||
| 1 bouquet garni (thyme, bay leaf and rosemary tied together) | |||||
| 2 tbsp olive oil | Sauté mushrooms in oil until golden, set aside | ||||
| 250 g button mushrooms, cleaned and halved or quartered | |||||
| 3 small shallots | Cook shallots with water & butter, covered, until soft | ||||
| 30 g butter | |||||
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