Beef Bourguignon
Servings: 6
Equipment
- Casserole with lid
- Saute pan or high edged frying pan
Ingredients
The Stew
- 1,5 kg Beef Braising beef quality
- 3 pcs Carrottes
- 1 pcs Onion
- 1 bottle Red wine From Burgundy, ideally a Pinot noir
- 2 pcs Garlic cloves
- 300 ml Veal stock
- 2 tbsp Flour
- ½ bunch Parsley
- 3 pcs Thyme stems (dry or fresh)
- 2 pcs Bay leave
- 200 g Bacon
- 150 g Button mushrooms
- Olive oil
- Salt and Pepper
Glazed onions
- 200 g Pearl onions
- 50 g Butter
- 1 tbsp Sugar
- 1 pinch Salt
Instructions
The stew
- Remove excedent fat on the meat and cut it in serving sizes (approx 3 cm cubes).
- Peel and cut your onions and carrots in big pieces (you will not be eating them)
- Peel and cut the garlic in two and remove the germ in the middle
- Add the meat, onion, carrots, garlic and red wine into a bowl. Cover and leave to marinate in the fridge overnight
- Next day, filter and keep separately the meat, wine and the vegetables. Let the meat filter for at least 15 minutes to make it let go of most of the excess wine
- Fry quickly the meat in a casserole with a bit of olive oil, add the vegetables that was included in the marinade, add salt and pepper and continue to fry for 2-3 minutes
- Drizzle the flour over the meat/vegetable, mix well and cook for another minute.
- Add the wine little by little while you stir. Continue with adding the Veal stock
- Add the thyme, Bay leave and the parsley stems (keep the leaves for decoration)
- Cover and let it simmer slowly for minimum 2h and 30 min. The meat must to be tender so this may take more time! I let mine simmer for 3h and 30 min in this version
- While the above is cooking, clean and cut the mushrooms in four and the bacon in small pieces
- Fry/colour them separately in a pan with a bit of olive oil. Keep a side
- Once the meat is tender filter the content in the casserole and keep the meat a side. Put the sauce back in the casserole and adjust to get a correct stew texture. If too thin, let it simmer, if too thick add a bit of water.
- You can dispose of the cooked herbs and vegetables as all the taste from these are now incorporated in your sauce
- Once your sauce has reached the correct texture, add the meat, bacon, and mushrooms and let it simmer for a few minutes. Adjust with salt and pepper if needed
Glazed onions
- Peel the pearl onions and put them in a saute pan if you have one, if not use a high edged frying pan
- Add 150 ml of water, the butter, sugar and salt and cover with the baking paper as illustrated in the photo
- When the water has evaporated, remove the paper and move carefully the onions in the mixture of butter and sugar which should now slowly start to turn light brown. Once the onions has slightly colored remove the pan from the heat.
Serving
- Place a portion of the stew on the plate, add a few glazed onions and sprinkle with parsley leaves
- Serve with boiled or mashed potatoes
Notes
Check your onions every now and then. If they have become tender and there is still a lot of water to evaporate you might want to cheat a bit... Use a skimmer to remove delicately your onions and let the water/butter/sugar mixture continue to boil until the water has evaporated and you are left with the butter/sugar mixture. Add back the onions and finalize the glazing.