Beef Bourguignon (based on Julia Child's recipe)
Tender and juicy beef slow cooked in red wine and broth sauce! Truly an amazing recipe for special family gatherings.
Servings: 4 6 - servings
Ingredients
- 1 kilogram stewing beef cut into chunks
- 50 grams bacon
- 3 tablespoons cooking oil
- 2 tablespoons flour
- 1 large carrot
- 1 large onion
- 4 cloves garlic
- 2 pieces bay leaves
- 10 small pearl onions optional
- 2 teaspoons salt
- 1 teaspoon ground pepper
- 1 tablespoon tomato paste
- 1 ½ cups dry red wine
- 3 cups beef broth
- parsley for garnishing
Instructions
- Preheat oven to 175°C.
- Heat the oil in a large oven proof pot. Sauté the bacon over medium heat until crisp and browned. Set aside.
- In the same pan, sear beef in batches until browned on all sides. Set aside.
- In the remaining oil, sauté the carrots and diced onions until softened, then add minced garlic and cook for about 30 seconds. Return the bacon and beef back into the pot then season with salt and ground pepper. Sprinkle with flour, toss well and cook for about 3 minutes.
- Add the pearl onions, beef stock and wine, just enough to cover the meat. Then add the tomato paste and bay leaves. Bring to a simmer.
- Cover and transfer tothe oven. Let it cook for 2 to 3 hours, or until the meat is fall apart tender (check the pot occasionally to make sure that there is enough liquid). Season with more salt or pepper. Adjust the taste accordingly.
- Garnish with parsley! Serve hot with mashed potato, noodles or rice. Enjoy!