French Boeuf Bourguignon

Ingredients

• 1.2kg beef chuck, cubed
• 200g smoked bacon, diced
• 1 bottle red Burgundy wine
• 500ml beef stock
• 2 onions, chopped
• 3 carrots, chunked
• 4 garlic cloves
• 2 tbsp tomato paste
• 1 bouquet garni (thyme, bay, parsley)
• 3 tbsp flour
• 3 tbsp oil
• For garnish: 12 pearl onions, 250g mushrooms, 2 tbsp butter
• Salt and pepper

Instructions

1. Marinate the beef in half the wine overnight (optional but classic).
2. Brown the bacon; lift out.
3. Pat beef dry; brown in batches in the bacon fat.
4. Add onion and carrot to the pot.
5. Sprinkle flour; cook 2 min.
6. Add tomato paste, all the wine and stock; bring to a simmer.
7. Return beef and bacon; add bouquet garni.
8. Cover and braise at 150C for 2.5 hours.
9. Meanwhile, brown pearl onions and mushrooms in butter.
10. Lift the beef out; reduce the sauce on the hob until glossy.
11. Return beef, onions and mushrooms; warm through.

Serving suggestions

• Serve with crusty bread or mashed potato.

Storage & reheating

Better next day; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions