Beef Bourguignon
Savor the rich flavors of tender beef braised in red wine, lardons, and earthy mushrooms for a classic French delight.
Ingredients
- 1.2 kg beef for braising, cut into large cubes
- 150 g lardons
- 2 onions, sliced
- 250 g pearl onions
- 400 g mushrooms, halved
- 8 dl red Burgundy wine
- 5 dl beef stock
- 2 tbsp plain flour
- 2 tbsp butter
- 1 tbsp neutral oil
- 1 bouquet garni
- 1 tsp salt and 1/2 tsp black pepper
How to make it
- Pat the beef cubes very dry with paper towels, then season them with the salt and black pepper. Toss them lightly with the flour until the surfaces are evenly coated.
- Heat the neutral oil in a heavy casserole over medium-high heat and brown the beef in batches on all sides. Transfer the browned beef to a plate and let it rest briefly.
- Add the lardons to the casserole and cook until they render fat and turn lightly golden. Stir in the sliced onions and cook until softened and browned at the edges.
- Pour in the red Burgundy and scrape up the browned bits from the bottom. Add the beef stock and bouquet garni, then return the beef and any juices to the pot.
- Bring to a gentle simmer, cover, and cook on low heat for about 2 hours, stirring now and then, until the beef is very tender and the sauce is dark and reduced.
- Meanwhile, melt the butter in a frying pan and cook the pearl onions until their edges turn golden and the mushrooms until they release their moisture and take on color.
- Stir the pearl onions and mushrooms into the casserole for the last 20 minutes of cooking so they stay whole and soak up the sauce. Remove the bouquet garni and let the pot stand for 5 minutes before serving.
- Serve in deep bowls with the beef, lardons, onions, pearl onions and mushrooms piled in the center and the glossy burgundy sauce spooned around them.
