Main course
Beef Bourguignon
The great Burgundy classic: beef simmered for hours in red wine until fork-tender, with bacon, carrots, and mushrooms.
- Prep
- 30 min
- Cook
- 3h
- Difficulty
- Medium
- Serves
- 6 servings
Ingredients
- 1.2kg (2½ lb) beef stew meat (chuck or similar), cubed
- 750ml (3 cups) red wine
- 150g (5 oz) bacon lardons, diced
- 250g (9 oz) mushrooms
- 2 onions
- 2 carrots
- 2 garlic cloves
- 2 tbsp flour
- 1 tsp dried thyme (optional)
- 1 bay leaf (optional)
- 2 tbsp oil
- Salt and pepper
Instructions
Cut the beef into large cubes and pat dry. Brown it in batches in the oil in a Dutch oven, then set aside.
In the same pot, sauté the bacon, sliced onions, and sliced carrots for 5 minutes.
Return the beef to the pot, sprinkle with flour, and stir for 2 minutes.
Pour in the wine (top up with water if the meat isn't covered), add the garlic, thyme, and bay leaf. Season with salt and pepper.
Cover and simmer very gently for 2½ to 3 hours, until the meat falls apart with a fork.
Sear the mushrooms in a pan and stir them in 30 minutes before the end.