Beef Bourguignon
Main Dishes • French
Description
Beef Bourguignon is a classic French dish that features tender beef stewed in red wine, along with mushrooms, onions, and aromatic herbs. This hearty meal is perfect for special occasions and is best served with crusty bread or over a bed of creamy mashed potatoes. Enjoy it with a glass of red wine for an authentic experience.
Ingredients
- Bacon 5 oz
- Olive Oil 2 spoons
- Beef 1⅖ kg
- Onion 1 head
- Carrot 1 piece
- Salt 1 tablespoon
- Ground Black Pepper ¼ spoons
- Wheat Flour 2 spoons
- Red Grape Juice 3 glasses
- Campbell's Beef Broth 3½ glasses
- Passata Tomato Sauce 1 tablespoon
- Garlic 2 cloves
- Bay leaf 1 piece
- Toasted Cumin Seeds ½ spoons
- Spanish onions 20 heads
- Fresh Mushrooms 15 oz
- Butter 2 spoons
- Vegetable Oil 2 spoons
Step-by-Step Guide
Step 1
Heat a bit of butter and vegetable oil in a skillet. Add the chopped mushrooms and sauté for 4-5 minutes until golden brown.
Step 2
In a skillet, heat the remaining butter and vegetable oil. Add the peeled onions and sauté until golden brown, stirring gently, for about 10 minutes. Pour in 0.5 cups of broth, season with salt and pepper, and bring to a boil. Cover with a lid and reduce the heat. Simmer for 40-50 minutes, until the onions are tender.
Step 3
Cut the bacon into thin strips and boil in boiling water for about 10 minutes, then drain and pat dry.
Step 4
Preheat the oven to 430°F.
Step 5
Heat olive oil in a skillet and fry the bacon for 2-3 minutes until golden brown. Transfer the bacon to a pot and return the skillet to the heat.
Step 6
Cut the meat into small pieces and sauté in batches in the bacon grease until golden brown, then transfer it to the bacon.
Step 7
In the same skillet, lightly sauté the finely chopped onion and carrot. Transfer to a pot.
Step 8
Season the meat with salt and pepper, sprinkle with flour, and mix well. Place the pot in the oven for 4 minutes. Stir the meat again and return it to the oven for another 4 minutes. During this time, the meat should brown and become slightly crispy. Remove from the oven and reduce the temperature to 320°F.
Step 9
Add the wine, broth, minced garlic, tomato paste, cumin, bay leaf, and bacon. Place on the heat and bring to a boil, then cover and transfer to the oven for 2.5 to 3 hours, until the meat is tender.
Step 10
Transfer the meat to a clean pot, then add the onions and mushrooms on top. Stir, cover with a lid, and cook on medium heat for 2-3 minutes. Serve in the pot.
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