Boeuf bourguignon – beef braised in red wine
A French slow-cooked stew of beef chuck, red wine and bacon with butter-fried baby onions and mushrooms. It is even better the next day and is served with boiled or mashed potatoes.
- 3 h 15Time
- 1 h 08Hands-on
- 4Portions
- ≈ 75 krper portion
- 880kcal per portion
Ingredients for 4 portions
- 800 gBeef chuck, in 4–5 cm chunks
- to tasteSalt
- to tasteBlack pepper
- 140 gBacon, in pieces
- 2 tbspButter, for browning
- 1Yellow onion, chopped
- 2Carrots, sliced
- 2 clovesGarlic, chopped
- 2 tbspPlain flour
- 1 tbspTomato paste
- 5 dlRed wine
- ≈ 2 dlWater
- 1 cubeBeef stock
- 1 tspThyme, dried
- 2Bay leaves
- 200 gPearl onion
- 250 gMushroom, halved
- 1 tbspButter, for the mushrooms and onions
- 2 tbspParsley, chopped
On the side
- 1 kgPotato
Method
- Cut the beef into large chunks, pat dry and season with salt and pepper.
- Fry the bacon in a heavy casserole until crisp, then lift it out with a slotted spoon.
- Brown the beef all over in the butter and bacon fat, in batches, and lift it out.
- Fry the onion, carrots and garlic in the casserole for 3–4 minutes. Sprinkle over the flour and stir in the tomato purée.
- Return the beef and bacon. Pour in the wine and water, crumble in the stock cube, add the thyme and bay leaves and bring to the boil.
- Simmer the stew under a lid over a low heat, or in the oven at 150 °C, for 2–2½ hours, until the beef is tender.
- Blanch the baby onions in boiling water for 1 minute so they are easier to peel, then peel them. Halve the mushrooms.
- Fry the onions and mushrooms in the butter in a frying pan until golden, about 8 minutes. Stir them into the stew for the last 30 minutes.
- Peel the potatoes, put them in a pan and cover with water. Add salt.
- Boil the potatoes until tender, about 20 minutes.
- Season the stew with salt and pepper, scatter over the parsley and serve with the potatoes.
The cost is estimated from Swedish grocery prices.
