France · France

Boeuf Bourguignon (French Red Wine Beef Stew)

Name: Boeuf Bourguignon (French Red Wine Beef Stew)
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Cuisine: France
Ingredients: beef chuck, large pieces 1000 g; smoked lardons 200 g; bacon, diced 100 g; red Burgundy 750 ml; beef stock 500 ml; carrots, chunked 300 g; onion, diced 200 g; garlic, crushed 20 g; tomato paste 40 g; plain flour 30 g; bay leaves 2 pieces; fine salt 16 g

Beef slowly braised in red wine with lardons and vegetables.

210 minutes · 6 servings · Moderate

Bourguignon is the dish that made red wine cook as food rather than as a drink, and the lardons are there to do more than add flavour. They are cooked until they render and the fat has gone into the sauce, which is what gives the stew its roundness. The beef is cut large on purpose.

Ingredients

beef chuck, large pieces1000 g
smoked lardons200 g
bacon, diced100 g
red Burgundy750 ml
beef stock500 ml
carrots, chunked300 g
onion, diced200 g
garlic, crushed20 g
tomato paste40 g
plain flour30 g
bay leaves2 pieces
fine salt16 g

Directions

1
Brown the beef in batches 20 minutes, then render the lardons and bacon 8 minutes.
the beef is dark brown all over
2
Add garlic, onion, carrot, tomato paste and flour and cook 10 minutes.
3
Pour in 750ml wine and 500ml stock, add the bay and simmer 150 minutes.
the beef is very tender and the sauce has reduced

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content