Beef Bourguignon
, Serves 6-8
A French beef stew braised slowly in red wine with bacon, pearl onions and sautéed mushrooms.
| prepPreheat oven (lower rack) for a slow simmer — source gives no temperature | ||||||||||
| 1 tablespoon extra-virgin olive oil | Crisp bacon 3 min, set aside | Sear beef in batches, set aside | Sauté carrot & onion 3 min | Add garlic, cook 1 min | Season, add flour, brown 4-5 min | Add pearl onions, wine, stock | Add paste, bouillon, herbs; simmer | Cover, oven-simmer 2-3 hrs | Strain sauce, discard herbs, skim fat | Add mushrooms, pour sauce, season, parsley |
| 170 g bacon, roughly chopped | ||||||||||
| 1.4 kg beef brisket or chuck, trimmed, cut into 2-inch / 5 cm chunks | ||||||||||
| 1 large carrot, sliced 1/2-inch / 1 cm thick | ||||||||||
| 1 large white onion, diced | ||||||||||
| 4 cloves garlic, minced (for the pot) | ||||||||||
| 1/2 teaspoon coarse salt | ||||||||||
| 1/4 teaspoon ground pepper | ||||||||||
| 2 tablespoons flour | ||||||||||
| 12 small pearl onions (optional) | ||||||||||
| 710 ml red wine (475 ml for milder sauce) | ||||||||||
| 2-3 cups / 475-710 ml beef stock (3 cups if using 2 cups wine) | ||||||||||
| 2 tablespoons tomato paste | ||||||||||
| 1 beef bouillon cube, crushed | ||||||||||
| 1 teaspoon fresh thyme, finely chopped | ||||||||||
| 1 tablespoon fresh parsley, finely chopped (for the braise) | ||||||||||
| 2 bay leaves | ||||||||||
| 2 tablespoons butter | Foam butter, garlic 30 sec | Add mushrooms, cook 5 min | ||||||||
| 2 cloves garlic, minced (for the mushrooms) | ||||||||||
| 450 g white mushrooms, quartered | ||||||||||
| 1 tablespoon fresh parsley, finely chopped (to finish) | ||||||||||
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