Beef Bourguignon
Beef Bourguignon is a classic French stew featuring tender beef braised in red wine with savoury vegetables like onions, carrots, and mushrooms
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Servings: 6 people
Equipment
- 1 dutch oven
- 1 Saucepan
- 1 fry pan (skillet)
Ingredients
- 1 kg chuck steak cut into 5cm chunks
- 1 bottle red wine Burgundy or Pinot Noir
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cups beef stock or Brodo/ bone broth if you have it.
- 150 grams speck or bacon cut into lardons
- 3 tbsp flour
- 1 onion
- 1 head of garlic cut in half
- 3 carrots cut into 5cm chunks
- 3 celery stalks cut into 5cm chunks
- herbs (parsley, bay leaves, thyme) few sprigs each tied together in a bouquet garni
- 10 button mushrooms halved
- 12 pearl onions pickling onions in Australia
- salt and pepper to taste
Instructions
- Cook off the wine: In a saucepan pour in the wine and bring to the boil, then turn the heat down and simmer for 15 minutes, then set aside.
- Cook the Speck: In the dutch oven cook the speck lardons in a little olive oil until crispy. Remove the speck and set aside, leaving the fat in the pot.
- Prep the Beef: Start by seasoning the beef cubes with salt and pepper, then dusting in flour. Then in the same Dutch oven, brown the beef in batches to ensure even cooking. Once browned, set the beef aside.
- Sauté the Vegetables: Add the chopped onion, sliced carrots, and celery and a tbsp of flour to the pot. Cook until the vegetables are softened and the onions are translucent. Remove and set aside.
- Combine Ingredients: Pour the wine and beef stock into the dutch oven deglazing the bottom of the pot. Return the beef, speck and vegetables to the pot. Add the halved garlic and bouquet garni.
- Simmer: Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 2 hours.
- Finish with Pearl Onion and Mushrooms: Add the pearl onions and butter to a pan and sauté until golden brown (about 5 minutes) next add the mushrooms to the pearl onions and continue to cook for a couple of minutes. Once nicely browned add them to the dutch oven and continue to simmer for half an hour or until beef is tender.