This traditional classic french beef bourguignon stew is the most comforting and moreish stew you can make. The beef slow cooks in the oven for two and a half hours in a red wine and beef broth with carrots, pearl onions and button mushrooms until very tender and juicy. Very satisfying and incredibly tasty!
This traditional classic french beef bourguignon stew is the most comforting and moreish stew you can make. The beef slow cooks in the oven for two and a half hours in a red wine and beef broth with carrots, pearl onions and button mushrooms until very tender and juicy. Very satisfying and incredibly tasty!
Yields6 Servings Prep Time20 minsCook Time2 hrs 30 minsTotal Time2 hrs 50 mins
For the Beef 125 g bacon, diced 1 tbsp olive oil 1.20 kg boneless stewing beef, cut into 2 inch cubes and patted dry 2 tbsp butter 1 large onion, chopped 2 medium carrots, chopped 3 large garlic cloves, sliced 2 cups (500 ml) red wine 2 cups (500) low sodium beef broth 2 tbsp flour 1 sprig thyme 1 bay leafFor the mushroom & pearl onions 3 tbsp butter 180 g button mushrooms, halved 150 g pearl onions salt & pepper fresh parsley
11. Preheat the oven to 325F (165C). In a large Dutch oven, cook the bacon for 5-6 minutes over medium heat until brown. Remove and set aside on a part towel.
2. In the same dutch oven place one tbsp olive oil. Brown half the amount of beef then place on a plate and brown the rest of the beef.
3.Remove the excess fat from the dutch oven, leaving about a tbsp only and add in the 2 tbsp butter. Cook the onion, carrot and bacon in the butter for 10 minutes on medium heat until the onion has browned and the carrot softened. Add in the garlic and cook a further minute.Pour in the wine and bring to a boil for a minute or so then turn heat down to a simmer, stir and cook until the wine has reduced by half (about 8-10 minutes).
4. Once the wine has reduced by half, whisk in the broth and the two tbsp flour make sure to continue whisking so no clumps of flour form. Add in the meat along with the thyme and bay leaf. Cover and bake in the oven for two hours.
5. Just before the two hours are up place the 3 tbsp butter in a pan over medium. Add in the mushrooms and peal onions and cook until browned, about 10-120 minutes. Season with a good amount of salt and pepper. Add the mushrooms and peal onions to the dutch oven and cook a further 30 minutes or until the beef is very tender.
6. Serve the beef bourguignon with potatoes, pasta, rice or homemade bread. Garnish with fresh parsley.
1. Preheat the oven to 325F (165C). In a large Dutch oven, cook the bacon for 5-6 minutes over medium heat until brown. Remove and set aside on a part towel.
2. In the same dutch oven place one tbsp olive oil. Brown half the amount of beef then place on a plate and brown the rest of the beef.
3.Remove the excess fat from the dutch oven, leaving about a tbsp only and add in the 2 tbsp butter. Cook the onion, carrot and bacon in the butter for 10 minutes on medium heat until the onion has browned and the carrot softened. Add in the garlic and cook a further minute.Pour in the wine and bring to a boil for a minute or so then turn heat down to a simmer, stir and cook until the wine has reduced by half (about 8-10 minutes).
4. Once the wine has reduced by half, whisk in the broth and the two tbsp flour make sure to continue whisking so no clumps of flour form. Add in the meat along with the thyme and bay leaf. Cover and bake in the oven for two hours.
5. Just before the two hours are up place the 3 tbsp butter in a pan over medium. Add in the mushrooms and peal onions and cook until browned, about 10-120 minutes. Season with a good amount of salt and pepper. Add the mushrooms and peal onions to the dutch oven and cook a further 30 minutes or until the beef is very tender.
6. Serve the beef bourguignon with potatoes, pasta, rice or homemade bread. Garnish with fresh parsley.
Ingredients
Directions
1. Preheat the oven to 325F (165C). In a large Dutch oven, cook the bacon for 5-6 minutes over medium heat until brown. Remove and set aside on a part towel.
2. In the same dutch oven place one tbsp olive oil. Brown half the amount of beef then place on a plate and brown the rest of the beef.
3.Remove the excess fat from the dutch oven, leaving about a tbsp only and add in the 2 tbsp butter. Cook the onion, carrot and bacon in the butter for 10 minutes on medium heat until the onion has browned and the carrot softened. Add in the garlic and cook a further minute.Pour in the wine and bring to a boil for a minute or so then turn heat down to a simmer, stir and cook until the wine has reduced by half (about 8-10 minutes).
4. Once the wine has reduced by half, whisk in the broth and the two tbsp flour make sure to continue whisking so no clumps of flour form. Add in the meat along with the thyme and bay leaf. Cover and bake in the oven for two hours.
5. Just before the two hours are up place the 3 tbsp butter in a pan over medium. Add in the mushrooms and peal onions and cook until browned, about 10-120 minutes. Season with a good amount of salt and pepper. Add the mushrooms and peal onions to the dutch oven and cook a further 30 minutes or until the beef is very tender.
6. Serve the beef bourguignon with potatoes, pasta, rice or homemade bread. Garnish with fresh parsley.