Boeuf bourguignon

A classic French braise of tender beef slowly simmered in robust red wine with vegetables, mushrooms and herbs. A simple baguette or mashed potatoes go well with it.

By yumbelo · 4 servings · 210 minutes

Ingredients

• 800 g Beef chuck
• 750 ml Red wine, full-bodied (e.g. Burgundy)
• 2 pc Onions
• 3 pc Carrots
• 2 pc Garlic cloves
• 250 g Button mushrooms
• 2 tbsp Tomato paste
• 2 tbsp Wheat flour
• 30 g Butter
• 3 pc Thyme sprigs
• 2 pc Bay leaves
• 200 ml Water
• 2 tbsp Cooking oil
• Salt
• Black pepper, freshly ground

Method

1. Pat the beef dry, season with salt and pepper and toss in the flour. Heat the oil in a large casserole dish and sear the meat on all sides in batches over high heat, then remove it.
2. Peel the onions and carrots and roughly chop them. Clean the mushrooms and quarter them. Finely chop the garlic.
3. In the same pot, melt the butter and sweat the onions and carrots in it for 5 minutes. Add the garlic and tomato paste and fry for another 2 minutes.
4. Deglaze with the red wine and scrape the browned bits from the bottom of the pot. Return the meat to the pot, add water, thyme and bay leaves and bring to a boil.
5. Cover the pot and let the meat simmer over low heat for about 2 hours, until very tender. Stir occasionally.
6. Fry the mushrooms in a pan with a little butter until golden brown, season with salt and pepper and add them to the casserole after 2 hours.
7. Simmer uncovered for another 20 minutes, until the sauce has thickened slightly. Remove the thyme sprigs and bay leaves, adjust the seasoning with salt and pepper and serve hot.