Beef Bourguignon with Bacon
Main Dishes • World
Description
For this recipe, it's best to use young red wine.
Ingredients
- Beef 0 lbs
- Bacon 10 oz
- Olive Oil 1 tablespoon
- Onion 1 piece
- Carrot 1 piece
- Salt 1 teaspoon
- Ground Black Pepper ¼ teaspoon
- Wheat Flour 2 tablespoons
- Rosé Dry Wine 25 fl oz
- Campbell's Beef Broth 15 fl oz
- Passata Tomato Sauce 1 tablespoon
Step-by-Step Guide
Step 1
Drop thinly sliced bacon into boiling water and cook for ten minutes. Drain the broth and dry the bacon. Preheat the oven to 390°F, meanwhile, sauté the boiled bacon in olive oil for 2–3 minutes. Place it on a separate plate, and in the remaining fat, add the meat cubes that have been dried with a paper towel. They won't all fit, so divide them into two batches. Brown the meat on all sides. Set aside on the plate with bacon. In the remaining fat in the pan, sauté the finely chopped onion and carrot until golden.
Step 2
Transfer all prepared ingredients (vegetables, meat, and bacon) to a heatproof dish. Add salt and pepper, and mix well. Sprinkle the contents with flour and mix again. Place in the preheated oven for 4 minutes. After that, mix again and keep in the oven for another 4 minutes. Switch the oven to 320°F.
Step 3
Remove the dish, pour in the wine, beef broth, and add the tomato paste. Stir and bring to a gentle boil on the stove. Then cover with a lid and place in the lower section of the oven. The meat should simmer for 2.5–3 hours on low heat.
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