Boeuf Bourguignon

Boeuf Bourguignon, a classic French stew originating from the Burgundy region of France. Delicious tender meat with flavored veggies. Really delicious!

5 from 3 votes

Servings 6 persons

Course: dinner

Cuisine French

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 15 minutes

Equipment

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convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)

Ingredients

200 grams bacon
olive oil
1500 grams beef steak cut into cubes of 5 cm
1 teaspoon salt
½ teaspoon pepper
3 tablespoons flour
720 ml red wine young
1 onion sliced very thin
1 carrot sliced in small cubes
400 ml beef stock
1 tablespoon tomato paste
2 cloves garlic crushed
½ teaspoon thyme dried
1 bay leaf
1 tablespoon butter
18 pearl onions
parsley fresh for garnish

Metric - US Customary

Instructions

Pat the beef steak dry with paper towels.
Heat the oven to 450 degrees Fahrenheit (230 degrees Celsius).
Add the bacon to a casserole (oven resistant) and fry on low heat.
Remove the bacon with a spoon and add the meat. Bake it, and then set aside.
In the remaining oil, fry the carrot and onion for 2-3 minutes.
Add the bacon and the meat again. sprinkle with salt and pepper and flour and stir well.
Put it for 4 minutes in the oven, so the meat gets a delicious crust.
Remove the pan from the oven and add wine, broth, tomato paste, garlic, thyme, and bay leaf. Stir well and cover the pan with an oven-proof cover (and if you don't have it use some aluminum foil) and place the dish in the oven.
Reduce the oven to 300 degrees Fahrenheit (150 degrees Celsius), and allows the casserole to simmer for 3 to 4 hours in the oven.
While simmering in the oven prepare the small onions.
Melt a tablespoon of butter in a pan and fry them until golden brown.
Next, add as much broth until the onions are just covered.
Let it simmer without a lid for 20-25 minutes, until almost all the liquid has evaporated and the onions are nice and soft. Set aside.
When the meat is tender, grab a bowl and put a coarse sieve on top.
Pour the stew through the sieve (be sure to catch the fluid in a bowl).
Wash the pan and add the meat and the vegetables back into the pan.
Add the onions.
Pour the strained liquid into a saucepan and spoon off the fat with a slotted spoon.
Let the liquid boil on high heat for 2-3 minutes.
Pour the liquid with the meat and leave the casserole into the oven for another 2 to 3 minutes to heat everything.
Garnish with parsley.
It is a delicious dish to serve with potatoes, spaghetti or rice.

Notes

Would you rather make this recipe in the slow cooker? That is also possible. Start by roasting the vegetables and meat in a frying pan. After browning put it in the slow cooker. Then pour the red wine into the pan and scrape off all the baking with a wooden spoon. Pour that in the slow cooker too. Add the rest of the ingredients and set the slow cooker to the lowest setting for 6-8 hours.

Nutrition

Keyword: a classic stew, A French classic recipe