Bøf Bourguignon
(3.0)
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A classic French stew made with beef, bacon, carrots, and red wine, simmered to perfection.
04:00:00 total
Serves 6
medium
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Ingredients
- beef - watch the video to see (in large cubes (thick flank or shin))
- water and salt - watch the video to see (for blanching beef)
- bacon - watch the video to see (diced)
- carrots - watch the video to see
- parsnip - watch the video to see
- butter - watch the video to see
- wheat flour - watch the video to see
- freshly ground black pepper - watch the video to see
- tomato purée - watch the video to see
- red wine - watch the video to see
- beef broth - watch the video to see
- bay leaves - watch the video to see
- thyme - watch the video to see
- shallots - watch the video to see
- mushrooms - watch the video to see
- cane sugar - watch the video to see
- extra virgin olive oil - watch the video to see
- finely chopped parsley - watch the video to see
- crushed garlic - watch the video to see
Instructions
- Blanch the beef: Blanch beef cubes in lightly salted water, then dry off.
- Brown the bacon: Brown bacon in a large pot, remove and set aside.
- Sauté vegetables: Briefly sauté carrots and parsnip in bacon fat, remove and set aside.
- Brown the beef: Brown the beef in a bit of butter and sprinkle with wheat flour.
- Add tomato purée: Add black pepper and tomato purée, cook until sweet and caramelized.
- Combine and simmer: Combine beef, bacon, and vegetables in the pot. Add red wine, beef broth, bay leaves, and thyme.
- Oven or stovetop simmer: Simmer in the oven at 180 degrees Celsius for 3-4 hours or on low heat on the stovetop.
- Prepare mushrooms and shallots: Brown mushrooms and shallots in olive oil, sprinkle with cane sugar and caramelize with a bit of broth.
- Final touches: Before serving, mix in finely chopped parsley and crushed garlic into the dish.
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