Classic Boeuf Bourguignon
A timeless French classic that is rich and packed with flavour. This beef in red wine went down a storm with everyone in my house, and fortunately I’d made extra, so we had plenty for another meal. I served it with new potatoes, but it would work beautifully with creamed potatoes or dauphinoise for a Sunday treat. I often make this with beef cheeks for an even richer version, which is amazing, but for that you will need to increase the cooking time.
The recipe
Classic Boeuf Bourguignon
Ingredients
Method
Season the beef generously and brown in a pan until golden on each side. You may need to do this in batches.
Add the bacon & onions and cook in with the beef for 5 minutes.
5 minAdd the garlic, mushrooms and the flour, stir to combine.
Pour in the red wine and balsamic and cook on a medium heat to let the alcohol evaporate.
Pour in the stock and the bay leaves, check for seasoning. Stir and bring to a gentle simmer.
Cover with a lid and cook on the hob on a low heat for 2 hours or until tender. Alternatively you can bring to a simmer, lid on, and cook at 170 fan for 2 [hours] or until tender.
2 hrs
[hours] is our addition, for clarity.
Serve with new potatoes, creamed potatoes or dauphinoise.
https://www.simplyfoodbymandy.co.uk/post/classic-boeuf-bourguignon
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Season the beef generously and brown in a pan until golden on each side. You may need to do this in batches.
Add the bacon & onions and cook in with the beef for 5 minutes.
5 minAdd the garlic, mushrooms and the flour, stir to combine.
Pour in the red wine and balsamic and cook on a medium heat to let the alcohol evaporate.
Pour in the stock and the bay leaves, check for seasoning. Stir and bring to a gentle simmer.
Cover with a lid and cook on the hob on a low heat for 2 hours or until tender. Alternatively you can bring to a simmer, lid on, and cook at 170 fan for 2 [hours] or until tender.
2 hrs