Boeuf Bourguignon

Boeuf Bourguignon

A French classic that goes well with a nice bottle of French white wine
 
 
Total Time: 2 hours
Prep: –
Cook: –
 
Ingredients Serves 4
Boeuf Bourguignon
Olive oil
1 tbsp
Beef breakfast, diced
225g
Chuck beef, cubed
1.3kg
Salt
1 pinch
Pepper
1 pinch
Carrots, sliced diagonally
2
Yellow onions, sliced
2
Garlic, chopped
2 cloves
Cognac (optional)
½ cup
Dry red wine
750ml
Beef broth
2 cups
Tomato paste
1 tbsp
Fresh thyme leaves
1 tsp
Unsalted butter, room temperature
4 tbsp
All-purpose flour
3 tbsp
Method
Boeuf Bourguignon

Step 01

Preheat oven to 180°C.
Step 02
Heat olive oil in a large pot, add the beef breakfast and cook over medium heat for 10 minutes, or until the beef is browned. Remove the beef onto a large plate.
Step 03
Pat dry the beef cubes with paper towels and sprinkle salt and pepper. Sear the beef in batches over 3-5 minutes. Remove all the seared cubes onto the same plate as the beef breakfast.
Step 04
Toss carrots and onions, with 1 tablespoon of salt and 2 teaspoons of pepper, cooking for 15 minutes, add garlic and cook for 1 more minute.
Step 05
Add Cognac and ignite with a match to burn off the alcohol. Put the meat and beef breakfast into the pot with the juices.
Step 06
Add a bottle of wine to cover the meat, together with the tomato paste and thyme. Bring to a simmer, cover the pot and place it in the oven for about 1 ¼ hours or till meat and vegetables are tender.
Step 07
Combine 2 tablespoons of butter and the flour with fork and stir into the stew.
Step 08
Add the whole onions, sauté the mushrooms in 2 tablespoons of butter for 10 minutes and add it to the stew.
Step 09
Bring stew to a boil on top of stove, and lower heat and simmer for another 15 minutes.
Step 10
Season to taste.

To serve with this hearty bourguignon dish, rub each slice of bread with cut clove of garlic and toast them. Sprinkle stew with parsley. Bon Appetit!