Boeuf Bourguignon
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A classic French dish featuring slow-cooked chuck beef with bacon, pearl onions, and a rich red wine sauce.
02:30:00 total
Serves 6
medium
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Ingredients
- chuck beef - watch the video to see (large piece, diced into 2 cm cubes)
- bacon - watch the video to see (streaky, smoked, cut into 1 cm cubes)
- pearl onions - watch the video to see
- tomato puree - watch the video to see
- stock cube - 1 (beef flavored)
- onion - watch the video to see (diced)
- carrots - watch the video to see (peeled and barrel cut)
- celery - watch the video to see (diced into roughly half a centimeter cubes)
- garlic - 6 cloves (smashed)
- bay leaves - 2
- thyme - watch the video to see
- flour - watch the video to see
- black pepper - to taste
- Bordeaux wine - 1 bottle (or similar red wine)
- beef stock - watch the video to see
- mushrooms - watch the video to see (cooked separately in butter)
- parsley - watch the video to see (flat leaf, chopped)
Instructions
- Prepare Ingredients: Dice the beef and bacon. Prepare the vegetables and herbs.
- Cook Bacon: Cook bacon in a Dutch oven until golden brown and fat is rendered.
- Brown the Beef: Season and brown the beef in the bacon fat, then set aside.
- Sauté Vegetables: Sauté onions, carrots, and celery. Add garlic, bay leaves, thyme, and tomato puree.
- Combine and Cook: Return bacon and beef to the pot. Add flour, wine, beef stock, and stock cube. Simmer for 2 hours.
- Add Mushrooms and Parsley: Cook mushrooms in butter, add to the pot. Stir in most of the parsley, cook for additional 2 minutes.
- Serve: Serve hot with baguette and garnish with remaining parsley.
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