Boeuf Bourguignon

Boeuf Bourguignon is a rich, hearty beef stew slow-cooked in red wine, showcasing the flavors of Burgundy. Tender chunks of beef are complemented by mushrooms, onions, and carrots, creating a comforting dish perfect for family gatherings.

French · 180 min · 6 servings · eats_inès

Ingredients

• 1 kg beef chuck, cut into 3 cm cubes
• 750 ml red wine, preferably Burgundy
• 500 ml beef stock
• 150 g bacon, diced
• 2 onion, diced
• 2 carrots, sliced
• 3 cloves garlic, minced
• 250 g mushrooms, quartered
• 2 sprigs thyme, fresh
• 1 bay leaf
• 2 tbsp olive oil
• to taste salt
• to taste black pepper
• 2 tbsp, for dusting beef flour

Method

1. Preheat the oven to 150°C (300°F).
2. In a large Dutch oven, heat olive oil over medium heat. Add the diced bacon and cook until crispy. Remove and set aside.
3. Dust the beef cubes with flour, then brown them in the same pot in batches. Remove and set aside.
4. Add the onions, carrots, and garlic to the pot, cooking until they start to soften.
5. Return the beef and bacon to the pot, then pour in the red wine and beef stock. Add the thyme and bay leaf.
6. Bring to a simmer, then cover and transfer to the oven. Cook for about 2.5 hours until the beef is tender.
7. In the last 30 minutes, add the quartered mushrooms.
8. Season with salt and pepper before serving.

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