Traditional Beef Bourguignon
This optimal winter dish is heart-warming and can be served with a variety of side dishes from fries to mashed potatoes, vegetable purees or even just bread to soak up the gravy.
Ingredients
- 1.5 kg beef chuck
- 1 pc carrot
- 1 pc yellow onion
- 3-4 tbsp cooking oil
- 1 tbsp tomato paste
- 60 gr plain flour
- 600 ml red wine
- 400 ml beef stock
- 1 L water
- 1 pc bouquet garni
- 2 pcs crushed garlic cloves
For the garnish
- 200 gr fresh or salted pork belly white bacon
- 8 pcs shallots or 12 onion pearls
- 8 pcs medium size champignon de Paris
Instructions
Prepare the torrefied flour
- Place the plain flour in the oven at 180°C for 20 minutes or until the plain flour changes to a light brown colour. Set aside.
Make the Bourguignon
- Cut the beef into cubes of 45-50 gr each. Roughly cut the carrot and the onion into large chunks.
- Heat the oil over a medium to high heat in a cocotte and sear the beef cubes on each side. Do this in multiple batches for optimum searing results.
- Remove the browned beef cubes from the pan, lower the heat, add the onion and carrot chunks and fry them for 3-5 minutes.
- Return the beef cubes to the pan, add the tomato paste and cook for a minute.
- Add 60 gr of torrefied flour to the beef and stir well.
- Pour in the red wine, beef stock and water, stir well and add the bouquet garni, garlic cloves, salt and pepper before covering with a lid.Cook and simmer the beef bourguignon on the stove for 2 hours ½ to 3 hours and stir occasionally.
Prepare the garnish
- Cut and blanch the lardons by placing them in a saucepan covered with cold water. Bring to the boil for a minute, drain the water.
- Cut the champignons into quarters and sauté together with the lardons.
- Glaze the shallots or the onion pearls to a blonde colour.
Finish the beef bourguignon
- Remove the beef cubes from the sauce when they are soft and tender.
- Strain the sauce to discard the onions, carrots and bouquet garni.
- Bring the strained sauce back to the boil and reduce by a quarter. Skim off the fat if there is any and adjust the seasoning.
- Return the beef to the sauce; add the garnish and gently mix to coat all ingredients.
Notes
- Blanching lardons is useful when you want to use them in a recipe but don’t want the flavour to be too strong. Blanching helps to release impurities as well as the fat, whilst retaining the flavour.
- Add your personalised flavour of the beef bourguignon with a few orange and lemon zests or replace the button mushroom with wild mushrooms.
Nutrition for 1 portion
Calories: 614kcalCarbohydrates: 9gProtein: 40gFat: 40gCholesterol: 147mgSodium: 286mgFiber: 1gSugar: 1gVitamin A: 90IUVitamin C: 1mgCalcium: 50mgIron: 5mg
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