French Boeuf Bourguignon
Beef Bourguignon, also called Beef Burgundy, is the ultimate comfort food, especially during the cooler winter months. It’s also a great make-ahead family meal, which can be served with mash, pasta, or turned into a pie to use up leftovers.
1/2 cup flour
3 cups red wine
1 tbsp tomato paste
2 bay leaves
250g mushroom, halved (fresh or canned)
Salt & pepper to taste
150g bacon or pancetta cut into lardons
600g braising steak, cut into cubes
2-3 cups beef stock (homemade or store-bought)
20g unsalted butter
2 cups carrot, diced
1 cup onion, diced
3 tbsp garlic, crushed
3 tbsp parsley, chopped
1 tbsp shallot, chopped
Coat the pieces of beef in flour, season with salt and pepper, and brown on all sides in butter.
Add lardons, onion, celery, carrot and garlic to the pot.
Deglaze the pan with the wine and add enough stock to almost cover the mix. Stir in the tomato paste and add half the parsley and bay leaf.
Bring to a simmer, cover. Reduce heat to 120 degrees and simmer slowly for 3 hours to 4 hours, or until a fork pierces the meat easily. If using a pressure cooker, it should be ready within 1h 40 minutes.
When the meat is tender, add the mushrooms. If the sauce is too thin, stir in a spoonful of flour and boil it down to reduce to the right thickness. Taste for seasoning before serving and serve with a sprinkle of parsley and shallots on top.
Calories 556, Fat 26.1 grams, Cholesterol 135 milligrams, Sodium 991 milligrams, Carbs 14.7 grams, Protein 43.3 grams