Classic Beef Bourguignonslow-braised in red wine
A French stew of tender beef, bacon, carrots and mushrooms in a deep red-wine sauce.
Beef bourguignon is defined by browned beef slowly braised in red wine until tender. Bacon, carrots, onion and mushrooms deepen the sauce; a light flour coating adds body without turning it creamy, and resting brings the flavours together.
Ingredients
Beef and sauce
Finishing
Preparation
Brown bacon
Cook bacon until browned; remove and keep the fat in the pot.
8 minutesBrown beef
Season beef with 7 g salt and pepper; brown in batches in oil and bacon fat.
25 minutesCook vegetables
Cook onion and carrot 8 minutes, add garlic, return meat and bacon, then dust with flour.
10 minutesBraise
Add wine and stock, scrape the pot, boil, cover and bake at 160°C for 2½ hours.
155 minutesBrown mushrooms
Brown mushrooms in butter and season with remaining salt.
10 minutesFinish
Add mushrooms, check tender beef and thick sauce; reheat to 74°C if needed and rest 20 minutes.
25 minutes
Substitutions
Another collagen-rich braising cut works; alcohol-free wine changes acidity and depth.
Storage
Cool within two hours, cover and refrigerate in a shallow container.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
