Classic French Beef Bourguignon

Name: Classic French Beef Bourguignon
Prep time: 45 min
Cook time: 210 min
Total time: 255 min
Yield: 6
Ingredients: 1.6 kg braising steak cut into large chunks; 300 g bacon lardons; 500 g pearl onions or small shallots, peeled; 400 g mushrooms halved; 3 large or 6 normal carrots cut into large chunks; 2 onions, roughly chopped; 2 bottles cheap red wine; 2 tbsp oil; 3 tbsp plain flour; 1 tbsp tomato puree; 1 knob small knob butter; 3 bay leaves; 1 bunch small bunch thyme; 1 handful chopped parsley

Experience the ultimate comfort food with this authentic Beef Bourguignon. Tender chunks of beef are slow-cooked in a rich red wine sauce with smoky bacon, earthy mushrooms, and sweet pearl onions for a deeply flavorful meal.

Servings6 Portions

Prep Time45 Mins

Cook Time210 Mins

Difficulty

Intermediate

Ingredients

braising steak cut into large chunks
1.6 kg
bacon lardons
300 g
pearl onions or small shallots, peeled
500 g
mushrooms halved
400 g
large or 6 normal carrots cut into large chunks
3
onions, roughly chopped
2
bottles cheap red wine
2
oil
2 tbsp
plain flour
3 tbsp
tomato puree
1 tbsp
small knob butter
1 knob
bay leaves
3
small bunch thyme
1 bunch
chopped parsley
1 handful

Step-by-Step Instructions

In a large bowl, combine 1.6kg of braising steak chunks with 3 bay leaves, a small bunch of thyme, 2 bottles of red wine, and a generous pinch of black pepper. Cover and marinate in the refrigerator overnight to tenderize the meat and infuse flavor.

When ready to cook, preheat your oven to 200°C (180°C fan/Gas 6).

Set a colander over a large bowl and strain the marinated meat, making sure to reserve all of the wine for the cooking process.

Heat 1 tablespoon of oil in a large frying pan. Brown the beef in batches to avoid overcrowding, transferring the browned pieces to a plate. Once all the meat is done, pour a splash of the reserved wine into the empty pan and scrape up the caramelized bits from the bottom.

In a large ovenproof casserole dish, heat another tablespoon of oil. Sauté the carrots and chopped onions until they begin to take on some color. Stir in 3 tablespoons of plain flour and cook for 1 minute, then add 1 tablespoon of tomato purée.