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Beef bourguignon – Burgundian beef stew
Dinner

Beef bourguignon – Burgundian beef stew

A Burgundian beef stew with red wine, mushrooms, onions and bacon. The meat braises slowly until it almost falls apart.

TraditionalAutumnWinterComfort foodDinnerStandard
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Rate:
180 min total
6 servings
Easy

Ingredients

servings
Units

  • Stew

    • 1.8 lb Beef chuck or shoulder, diced (3–4 cm)
    • 5.3 oz Bacon, in strips
    • 7.1 oz Mushrooms, quartered
    • 2 stk Onions, roughly chopped
    • 2 stk Carrots, sliced
    • 3 fed Garlic cloves, crushed
    • 2⅛ cup Red wine (Burgundy-style)
    • about 0.8 cup Beef stock
    • 2 tbsp Tomato paste
    • 2 tbsp Olive oil
    • 1 tbsp Flour (for thickening)
    • 2 stk Bay leaves
    • 1 tsp Dried thyme

Instructions

  1. 1

    Brown the meat

    1. Pat the meat dry. Brown it in olive oil in a hot pot in batches — do not crowd. Set aside.
    10 min
    Pot
  2. 2

    Fry bacon and vegetables

    1. Fry the bacon in the same pot until lightly crisp. Add onion, carrot and garlic. Sauté for 5 minutes.
    2. Sprinkle flour over and stir for one minute. Add tomato paste.
    10 min
    Pot
  3. 3

    Simmer with wine

    1. Return the meat. Pour in wine and stock. Add bay leaves and thyme. Bring to the boil.
    2. Cover and place the pot in the oven at 160 °C for 2 hours. Add mushrooms for the last half hour.
    120 min
    160°C
    Oven
  4. 4

    Serve

    1. Remove the bay leaves. Season with salt and pepper. Serve with mashed potatoes or bread.
    5 min

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Details

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store in the fridge. The flavour improves the next day.

Frozen

  • • Duration: 90 days
  • • Temperature: -18°C
  • • Method: Freezes excellently. Thaw slowly in the fridge.

Author

N

Nordmad

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Author

N

Nordmad