Ingredients
- 1 – 1,3 kg beef (stewing meat)
- 300 gram bacon lardons
- 3 onions
- 2 garlic cloves
- about 60 gram dairy butter
- pepper and salt to taste
- 2 tablespoons all-purpose flour
- 250 gram mushrooms
- 5 carrots
- bouquet garni (few sprigs of thyme, few sprigs of rosemary and a few bay leaves)
- about 300 ml red wine (for the classic version, you’ll need to use a Bourgogne wine)
- about 200 ml beef stock
- optional: potatoes for serving
Kitchen equipment needed
- cutting board & chef’s knife
- large bowl
- small bowl
- wooden spoon
- Dutch oven + lid or other heavy bottomed pan or use a slow cooker
- mushroom brush or paper kitchen towel
Preparation — 15 minutes
PEEL the onions and garlic cloves, finely chop the garlic and divide the onions into half rings. PEEL the carrots, remove the ends and chop into slices. RINSE the mushrooms using a brush or paper kitchen towel and chop them into slices. DIVIDE the meat into bite-size pieces, not too big but also not too small.
Finishing the beef bourguignon — 4 hours
HEAT a knob of butter in the heavy bottomed pan and sauté the onion and garlic for a few minutes. Also ADD the bacon and cook until they’re crunchy. Meanwhile COAT the pieces of beef with pepper, salt and flour. TRANSFER the bacon, onion and garlic to a small bowl and HEAT a new knob of butter in the pan. COOK the meat until it’s beautiful brown on all sides and then ADD the carrots and mushroom slices and cook them a few minutes more.
ADD the bacon, onion and garlic again along with bouquet garni and DEGLAZE with red wine. Also POUR in the beef stock, put on a lid and let it simmer for about 3 hours. REMOVE the lid and let it reduce until the sauce has the desired thickness. REMOVE the herbs and SEASON with pepper and salt. SERVE with some potatoes if you like, enjoy!
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