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Boeuf Bourguignon recipe (red wine beef stew)

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2h30
Serves 4
Medium
200C \ 392 F
(1)

Ingredients

Adjust Servings:

	1kg beef
	400ml red wine pinot noir
	500ml veal stock
	1 onions
	1 carrots
	1 bouquet garni
	For the garnish
	1kg potatoes
	200gr bacon
	200gr mushroom
	10 pearl onions

Boeuf Bourguignon recipe (red wine beef stew)

Name: Boeuf Bourguignon recipe (red wine beef stew)
Yield: 4 Servings
Ingredients: beef: 1kg; red wine: 400ml; veal stock: 500ml; onions: 1; carrots: 1; bouquet garni: 1; potatoes: 1kg; bacon: 200gr; mushroom: 200gr; pearl onions: 10

The Famous red wine beef stew

Features:

Cuisine:

French cuisine

Ingredients

1kg beef
400ml red wine
pinot noir
500ml veal stock
1 onions
1 carrots
1 bouquet garni
For the garnish
1kg potatoes
200gr bacon
200gr mushroom
10 pearl onions

Directions

Boeuf Bourguignon:

for the best results use a cast iron casserole pan / Dutch oven .

Watch the video to see how to make that recipe.

The recipe gets better once it has cool down and is warmed up again.

First step, the prep:

Start off by preparing all of your ingredients (“mise en place” in French)
Cut the beef in cubes of 50 grams each
dice your onions
dice your carrot
prepare your bouquet garni or use a ready made one from the shop
dice your bacon
peel and wash your pickling onions
Taste your wine (to make sure it is not corked)
pour in you veal stock and red wine in individual cook pans and bring to the boil
preheat your oven at 240 celsius or 450 Fahrenheit

Second step, making the stew:

start by browning your cubes of meats in oil and turn them over when they have a nice light brown color.
when done, discard the meat from your pan and pour in the diced onions and carrots.
let the carrots and onions “sweat” on medium heat for 5 minutes.
add the meat back in the pan,stir well and sprinkle over all of the flour.
put your pan in the oven (without a lid) for 5 to 6 minutes to “toast” the flour
After 5 minutes take the pan out of the oven and place the pan back on the stove
stir the flour with the meat well and add the veal stock and red wine over the meat
add the 2 garlic cloves, the bouquet garni and season to taste with salt and pepper
when done put a lid on the pot and place it back in the oven at 200c or 420f for 2 to 2.30 hours stirring from time to time, making sure the sauce does not get too thick (in which case you can add water or wine)

Third step, preparing the garnish:

pan fry the bacon in a frying pan with a bit of oil.
when the bacon is nice and golden discard it on a side dish on a paper towel
using the same pan pour in the mushrooms and pan fried them until golden
caramelised the pickling onions (put the onions in a cooking pan, cover with water just above the onions, add two nudges of Butter, about 20 grams of sugar, cover with a lid and cook on medium to low heat until all the water has evaporated and sugar caramelized)

Final step, dress up and serve:

After 2 hours or so take the stew out of the oven and make sure the meat is nice and tender but cutting a piece of meat on a chopping board or plate.
when you are happy with your meat, discard all the meats piece one by one in a serving dish and pass the sauce through a sieve into another pan to discard all the bits of onions,carrots ,tiny pieces of meats etc.
once done, add all of the bacon and mushrooms to the sauce and stir well.
finally you can now pour the sauce over your meat that sits in your serving dish and finish it off by sprinkling the the caramelized onions on top as well as a bit of freshly chopped parsley