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Boeuf Bourguignon
Boeuf Bourguignon
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Prep Time:
45 minutes
Cook Time:
250 minutes
Total Time:
295 minutes
Make the best Boeuf Bourguignon with top-notch fresh ingredients for an incredibly flavorful dish.
Ingredients:
  • 2 fresh bay leaves
  • 750ml btl Burgundian pinot noir
  • 36.40 gm olive oil
  • 200g speck or streaky bacon, rind removed, cut into batons
  • 500g French shallots, peeled
  • 1 large carrot, peeled, thickly sliced
  • 2 garlic cloves, thinly sliced
  • 1.5kg beef chuck steak or gravy beef, cut into 5cm pieces
  • 40.00 ml plain flour
  • 250ml (1 cup) beef stock
  • 20g butter
  • 200g small Swiss brown mushrooms
  • 1 bunch Dutch carrots, trimmed, peeled
  • Creamy mashed potato, to serve
  • 10cm piece celery
  • 5 fresh thyme sprigs
  • 2 fresh continental parsley sprigs
Instructions:
  • Preheat the oven to 150°C/130°C fan forced. In a saucepan over medium-high heat, bring the wine to a boil. Reduce heat to medium and simmer for 5 minutes. Set aside for later use.
  • Heat 1 1/2 tablespoons of oil in a large flameproof casserole dish over medium heat. Sauté the speck until golden, about 4 minutes. Transfer to a bowl using a slotted spoon. Add shallots and carrot, cook until golden for about 3 minutes. Stir in garlic until aromatic, for about 1 minute. Transfer shallots, carrot, and garlic to a separate bowl, keeping the fat in the dish.
  • Season the beef with salt and pepper. Brown the beef in 3 batches over medium-high heat for about 4 minutes. Transfer the beef to a bowl. Return all the beef to the dish and sprinkle with flour. Stir and cook for 1 minute until coated. Add the wine and stock, then simmer for about 4 minutes until thickened.
  • Make a bouquet garni by tying together celery, thyme, parsley, and bay leaves with kitchen string. Add the bouquet garni and speck to the dish and bring to a boil. Transfer to the oven and bake for 1 hour. Return the vegetable mixture to the dish, cover, and bake for 1 1/2 hours, stirring halfway through until the beef is very tender.
  • In a large frying pan over high heat, melt butter with oil. Sauté mushrooms for 2 minutes until browned. Transfer mushrooms and Dutch carrots to the pan. Simmer covered on medium-low heat for 10 minutes, then uncover and simmer for 15 more minutes until veggies are tender and sauce thickens. Rest covered for 30 minutes before serving with creamy mashed potato.

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