Classic Boeuf Bourguignon
Boeuf Bourguignon is a French classic made with melt in your mouth beef, mushrooms, carrots, and red wine and is cooked to perfection in the most delicious rich sauce. A hearty and comforting meal that you will make again and again!
Ingredients
6 slices Speck or Bacon
- Diced Angus Beef
- 1 Carrot, large (diced)
- 2 cloves Garlic (crushed)
- 1 White onion, large (diced)
- 250 grams s Veal Jus
- 1 tbsp Tomato paste
- 2 tbsp all-purpose flour
- 3 1/2 tbsp Olive oil, extra-virgin
- 1 bottle Red wine
- 1 Bay leaf
- 1 Herb bouquet (including fresh thyme)
- 1 pinch Salt and freshly ground pepper, coarse
Garnish
- 1 lb Mushrooms,
- 200 grams pearl onions
Method
- Defrost the Diced beef (overnight in your refrigerator if possible)
- Place the beef, chopped onion, carrot, garlic, red wine, thyme, bay leaf, peppercorns in a large bowl and combine well. Cover with plastic film and refrigerate overnight.
- Remove the meat from the marinade and pat dry with paper towel. Set aside. Strain the marinade through a sieve into a large bowl and set aside; reserve the vegetables and herbs
- Coat the beef in seasoned flour and fry in oil with the bacon in a thick bottomed pan until the cheeks take on a nice brown colour and start to caramelize
- Remove beef and bacon from the pan, add more oil and add the chopped onions, carrot, garlic, herbs, and fry for 2 minutes
- Add the tomato paste and cook for a further minute
- Add the beef and bacon back to the pan, add the red wine and bring to the boil, reduce by half
- Add the Veal Jus and bring to the boil
- Add the pan with a lid into the oven and braise for 2.5 hours or until the beef is soft and starts to fall apart
- Remove the beef and bay leafs from the pan, and add the mushrooms and pearl onions, simmer for around 10 minutes or until the sauce starts to thicken
- Add the beef back into the pan
- Serve with mashed potatoes or rice for a delicious and hearty meal
