Beef Bourguignon
- Ready In:
- 3hrs 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 4 slice bacon, diced
- 226.79 g mushrooms, halved or quartered
- 1 large onion, chopped coarsely
- 907.18 g boneless blade roast, cut into 1 inch cubes
- 44.37 ml flour
- 354.88 ml red wine
- 354.88 ml beef stock
- 29.58 ml tomato paste
- 2 clove minced garlic
- 1 bay leaf
- 4.92 ml thyme
- salt and pepper
- roasted vegetables (optional)
directions
- Fry the diced bacon in a large pot until browned and remove from pot.
- Add mushrooms and onions to bacon fat and sauté until soft, about five minutes.
- Remove from pot.
- Brown beef a little at a time, adding vegetable oil if needed.
- Sprinkle flour over meat.
- Add wine, stock, garlic, tomato paste and seasonings.
- Cook in a slow oven, about 300 degrees, covered, for 2-3 hours.
- I try to do this the day before and then let sit in the frig overnight,which makes the meat incredibly tender and flavourful.
- Add bacon, mushrooms and onions and cook for at least another hour in a slow oven.
- I sometimes roast some root vegetables- carrots, parsnips, turnip and potato and add for the last half hour, but it's equally tasty without.
- You could also add a bit of hot sauce or Worcestershire sauce if you want to spice it up a bit.
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