A classic French stew with a rich, deep flavour, made with beef and red Burgundy. Ideal for a special occasion, traditionally with mashed potatoes or crusty baguette.
Boeuf bourguignon
Region: Burgundy
Boeuf bourguignon
Region: Burgundy
Method
01
Prepare the meat
Cut the beef into rough pieces of approx. 4 cm and sprinkle generously with pepper and salt. Heat olive oil or butter in a large casserole and brown the meat in batches all over. Remove from the pan and set aside.
02
Make the base
In the same pan, fry the bacon lardons golden brown. Add the onions, garlic and carrots and fry for a few minutes until translucent. Stir in the tomato purée and fry briefly.
03
Build the sauce
Sprinkle the flour over the vegetable and bacon mixture and stir well. Add the red wine and scrape up the browned bits. Add the stock, the meat, the bay leaf and the thyme. Bring to the boil and turn low.
04
Braise
Leave to simmer gently with the lid on the pan for at least 2½ hours, until the meat is meltingly tender.
05
Mushrooms and pearl onions
Fry the mushrooms separately until golden brown and add them with the pearl onions to the stew for the last half hour.
06
Finish and serve
Taste and season with pepper and salt. Remove the bay leaf and the thyme. Serve immediately with mashed potatoes or baguette.
Tips & notes
Make it a day ahead; after a night's rest the flavours develop even further. And cook with the same wine you serve with it; that gives a lovely harmony. Keeps for 3–4 days in the fridge, and freezes very well (up to 3 months); the flavour often deepens further the next day.
Variations
- Add 100 g of extra smoked bacon strips at the end for a smokier character.
- Replace the beef with game (roe deer or venison) for a Burgundian game stew.
Contains:
Gluten
Milk
Sulphites
Serve with
| Calories | 792 kcal |
|---|---|
| Protein | 50 g |
| Carbohydrates | 25 g |
| Fat | 45 g |
| Fibre | 4 g |
Estimated values, calculated from standard nutritional values per ingredient.
