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Boeuf Bourguignon

Rich, slow-braised boeuf bourguignon with beef chuck, red wine, bacon, mushrooms and pearl onions.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: French
Calories: 720
Ingredients Method Notes

Ingredients
  

  • 1.5 kg beef chuck cut into 5 cm pieces
  • 150 g smoked bacon lardons
  • 2 tbsp olive oil
  • 1 onion sliced
  • 2 carrots sliced
  • 3 cloves garlic crushed
  • 2 tbsp tomato paste
  • 3 tbsp plain flour
  • 750 ml full-bodied red wine
  • 500 ml beef stock
  • 1 bouquet garni
  • 20 pearl onions peeled
  • 300 g mushrooms quartered
  • 30 g butter
  • Salt and black pepper

Method
 

  1. Heat the oven to 160°C. Brown the lardons in the oil in a casserole and remove.
  2. Pat the beef dry, season and brown well in batches. Remove.
  3. Cook the onion and carrots for 5 minutes. Add the garlic, tomato paste and flour and stir for 2 minutes.
  4. Add the wine, stock and bouquet garni, return the beef and lardons and bring to a simmer.
  5. Cover and cook in the oven for 2½ hours until the beef is tender.
  6. Brown the pearl onions and mushrooms in the butter and add for the last 30 minutes. Season and serve with potatoes or crusty bread.

Notes

Brown the beef in small batches. Crowding the pan steams the meat and you lose the deep flavour.