Boeuf Bourguignon

Boeuf Bourguignon

My version of a French dish called Boeuf Bourguignon. This is real comfort food, perfect on a rainy day, served with buttered and toasted baguette.

Prep time Cooking time Temperature Difficulty Servings
1 hour 2 hours 170C / 150C fan medium 6

You will need the following:

  • 2 beef stock cubes
  • 1 tbs tomato paste
  • 1 bouquet garni
  • 4 bay leaves
  • 500ml warm water
  • 1 tbs olive oil
  • 2 tbs butter
  • 5 carrots
  • 8 charlotte onions
  • 3 garlic cloves
  • 200g white button mushrooms
  • 180g smoked and cubed bacon lardons
  • 800g cubed beef
  • 350ml red wine
  • 300ml water

IngredientsHere are the ingredients I used.

DSC_1114Add 2 beef stock cubes to a jug. You can also use liquid stock.

DSC_1119Add 1 table spoon of tomato paste.

DSC_1138Add 500ml of warm water.

DSC_1150Add 4 bay leaves and the bouquet garni. Mix until the stock cubes have dissolved. Set this aside for later use.

DSC_1171Chop 5 carrots.

DSC_1180Set the carrots aside for later.

DSC_1241Chop 8 charlotte onions thickly.

DSC_1209DSC_1218Crush and peel 4 cloves of garlic. Its easier to peel the garlic once you have crushed it with the flat site of a knife.

DSC_1292Add the onions and crushed garlic to a hot pan with 1 tablespoon of butter and 1 tablespoon of olive oil.

DSC_1307Fry until softened and slightly caramelised.

DSC_1315Add the onions to a large heavy lidded, oven-proof pot.

JFP_7024Fry the lardons in a pan with 1 tablespoon of butter.

JFP_7031Fry until brown and crispy and drain the fat and butter. We are going to use this later, to fry the beef.

JFP_7039Place the drained lardons on some paper towel to remove the excess butter and fat.

JFP_7077Add 1 table spoon of butter to a hot pan and add 200g of button mushrooms.

MushroomsAdd the fried button mushrooms to the pot.

JFP_7100Add the chopped carrots to the pot. We don’t need to fry them.

Add the stockAdd the beef stock, including the Bouquet garni and bay leaves to the pot.

flourAdd 4 tablespoons of flour to a large bowl.

JFP_7152Add the beef cubes to the bowl and use your hands to mix it together with the flour. This will help the meat brown when frying and will also thicken the sauce.

JFP_7170Add the oil from the fried bacon lardons to a hot pan.

JFP_7193Space the beef evenly apart, this will help it brown consistently all over. I had to fry mine in 2 separate batches.

JFP_7204Fry the beef until browned.

add beef to potAdd the browned beef to the pot.

add a pinch of saltAdd a pinch of salt. I used flaked sea salt.

add red wine to panAdd 350ml of red wine to the pan you fried the beef in.

reduce red wineBoil the wine over a medium heat for about 2 minutes, while scraping the pan clean. All the bits that got stuck to the side or bottom of the pan will give the dish extra flavour!

Red wineAdd the reduced red wine to the pot.

JFP_7322Add the fried bacon lardons.

JFP_7343Add 300ml of water. If your pot is not big enough you can add a bit less. It just means your stew will be thicker. DO NOT STIR THE POT!

JFP_7357Cover and place your pot in a preheated oven (140C fan assisted, 160C normal oven) and cook for 2 hours.

JFP_7460The result after 2 hours. Remember to remove the bouquet garni before serving.

serve with breadBest served with a piece of buttered and toasted baguette, Yum.

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