Boeuf Bourguignon
By Culiora
A rich and hearty French stew featuring tender beef slow-cooked in red wine with carrots, onions, and mushrooms. Perfect for a comforting meal.
- Servings: 6
- Prep time: 30 min
- Cook time: 180 min
- Total time: 210 min
Ingredients
- 1 kg Beef Stew Meat
- 150 g Bacon
- 750 ml Red Wine (Burgundy)
- 3 Carrots
- 1 Onion
- 3 cloves Garlic
- 250 ml Beef Broth
- 2 tbsp Tomato Paste
- 250 g Mushrooms
- 200 g Pearl Onions
- 3 sprigs Fresh Thyme
- 1 Bay Leaf
- 2 tbsp Flour
- 2 tbsp Olive Oil
- to taste Salt
- to taste Black Pepper
Instructions
- Pat beef dry and season with salt and pepper. In a large Dutch oven, cook bacon until crisp. Remove bacon and set aside, reserving rendered fat.
- Add olive oil to the Dutch oven. Brown beef in batches, then remove and set aside.
- Add chopped large onion, carrots, and garlic to the pot. Sauté until softened.
- Return beef to the pot, sprinkle with flour, and stir to coat. Cook for 1 minute.
- Pour in red wine and beef broth, scraping up any browned bits from the bottom. Stir in tomato paste, thyme, and bay leaf.
- Bring to a simmer, then cover and transfer to a preheated oven at 160°C (325°F) for 2-3 hours, or until beef is very tender.
- While the stew cooks, sauté mushrooms and pearl onions in a separate pan until golden brown.
- Once the stew is cooked, stir in the sautéed mushrooms, pearl onions, and reserved bacon. Adjust seasoning if needed. Serve hot with mashed potatoes or crusty bread.