Beef bourguignon

After a long trip to Portugal from Luxembourg, we returned up the Rhone valley and found ourselves in Beaune, a beautiful town in the Bourgogne region. It was here that I experienced my first Beef bourguignon. Paired with a local red wine, it was a meal to remember.

Beef bourguignon

Class French dish of slow cooked beef with onions, mushrooms and lardons in a red wine gravy. Perfect for cold winter evenings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 3 hours hrs

Resting time 15 minutes mins

Total Time 3 hours hrs 45 minutes mins

Course Main Course

Cuisine French

Servings 4 people

Calories 100 kcal

Equipment

• 1 Cast iron casserole

Ingredients

  

• 1.5 kg chuck or stewing beef cubed
• ¼ cup flour
• 2 tsp salt
• 60 g unsalted butter
• 2 tsp fresh ground black pepper
• 500 g bacon lardons
• 4 sprigs thyme
• 4 garlic cloves peeled and finely chopped
• 1 red chilli chopped
• 3 bay leaves
• 15 pearl onions peeled
• 4-5 medium carrots peeled and roughly chopped
• 500 ml red wine
• 30 ml cognac times two
• 2 cups beef broth
• 2 tbsp tomato paste

Instructions

 

Preparations

• Season the beef and allow to reach room temperature (2 hours)
• Cook the lardons in butter for 6-8 minutes in the casserole.
• Set aside, but leave the cooked fat in the casserole.
• Dust the beef cubes in flour and brown in the casserole. Cook in batches to ensure meat fries and is not boiled in the juices. Set aside.
• Melt 2 tablespoons of butter in the Dutch-oven and add the carrots, pearl onions, chopped red chilli, thyme, chopped garlic and bay leaves. Cook for 6-7 minutes, until the onions are glistening.
• Return the lardons and browned beef to the casserole
• Pour two glasses of cognac. Drink one and set the other to one side.
• Pour in the red wine, cognac and beef stock. The meat should just be covered. Bring to a simmer, cover with a lid and bake for 1 hour 30 minutes in the oven (180C). 
• Melt 2 tablespoons of butter in a large frying pan over medium heat. Add the mushrooms, season to taste with salt and black pepper, and cook for about 10 minutes, until the mushrooms are cooked and lightly browned. 
• When the casserole has been cooking for 1 hour 30 minutes, remove and add the mushrooms. Return the casserole to the oven and cook for a further 30 minutes (180).

Serve

• Remove the casserole from the oven and let the dish rest for 15 minutes.
• Serve with boiled or mashed potatoes

Keyword beef, beuf, bourguignon, lardons, red wine

Related posts:

Beef Bourguignon Beef gravy Beef bulgogi Chicken and olive casserole West London slow roast beef Reindeer stoganoff