Saucepan@saucepan · Shared this recipeFollowFrench · dinnerBeef Bourguignon (Beef Burgundy)This classic French beef stew has marinated beef slowly cooked in a reduced red wine sauce with bacon, vegetables, and mushrooms.total3 hr 10 minprep40 mincook2 hr 30 minservings5Original recipe on recipetineats.comKeep this recipeAdd a copy of Beef Bourguignon (Beef Burgundy) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients5 servingsBack to 5 servings800 g/ 1.6 lb chuck beef ), , cut in 4-5 cm / 2” cubes (Note 12 large carrots, (~300g/10oz, cut on an angle into 4-5 cm / 2” pieces)16 pearl onions or small, (Note 2, round pickling onions )1 bay leaf ), , fresh (sub: dried3 sprigs thyme750 ml/ 25 oz pinot noir or other red wine ), (Note 33 tbsp oil, , olive, canola or vegetable0.75 tsp salt0.5 tsp pepper200 g/ 7oz mushrooms ), , halved (quarters if large150 g/ 5oz bacon piece ), , cut into 1cm / 1/2” thick batons (Note 450 g/3 tbsp unsalted butter3 garlic cloves, , minced2 tbsp tomato paste6 tbsp flour, , plain/all purpose3 cup beef stock, low sodium0.25 tsp salt2 tbsp chopped parsley, , for garnishStepsClear checksTap an ingredient or step to check it off.1Step 1: Marinate beef: Place the beef marinade ingredients in a large, non-reactive ceramic dish or ziplock bag. Marinate overnight in the fridge (minimum 12 hours, maximum 24 hours).2Step 2: Strain liquid into a bowl, reserve marinade. Separate the beef, carrots and onion.3Step 3: Reduce wine: Pour red wine into a saucepan and bring to a boil over medium high heat. Simmer vigorously, skimming off any impurities that rise to the surface, until reduced by half. Set aside.4Step 4: Preheat oven to 180°C / 350°F (160°C fan).5Step 5: Dry beef: Line a tray with paper towels, spread beef out, then pat dry with paper towels.6Step 6: Season beef: Sprinkle beef with 3/4 tsp salt and 1/2 tsp black pepper.7Step 7: Brown beef: Heat 2 tbsp oil in a large, heavy-based, oven-proof pot over high heat. Add 1/3 beef and brown aggressively all over. Remove into bowl, then repeat with remaining beef, adding more oil if needed.8Step 8: Fry bacon: Add bacon and cook for 3 minutes until golden. Add to bowl with beef.9Step 9: Sauté mushrooms: Add mushrooms and cook for 5 minutes, or until golden. Remove into a new bowl.10Step 10: Sauté onion: Add a bit of extra oil if needed, then cook onions for 5 minutes or until there are nice golden patches. Add to bowl with mushrooms.11Step 11: Sauté carrot: Add butter into pot. Once melted, add carrot and cook for 3 - 4 minutes until there are golden patches. Add garlic and cook for a further 1 minute.12Step 12: Add tomato paste and cook for 2 minutes.13Step 13: Add flour and cook for 2 minutes.14Step 14: While stirring, slowly pour in beef stock – this helps the flour dissolve lump-free into the stock. Then add wine and mix until flour mixture is dissolved and mostly lump-free.15Step 15: Add beef, bacon, thyme, bay leaf, 1/4 tsp salt and pepper into the pot, then stir well.16Step 16: Bring to a simmer, then cover and transfer to oven for 1 hour.17Step 17: Remove from oven, stir in mushrooms and onion.18Step 18: Cover with lid and return to oven for 1½ hours, or until beef is 'fall-apart tender'.19Step 19: Remove from oven, taste sauce and add salt if needed.20Step 20: If time permits, leave the stew overnight before serving because as with all stews, it gets better with time! Reheat gently on a low stove.21Step 21: Serve over mashed potato – Essential for mopping up every drop of that amazing sauce!getsaucepan.com/r/f5469217-afab-43f2-8e52-463594169baf · Original: https://www.recipetineats.com/beef-bourguignon-beef-burgundy/
