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Boeuf Bourguignon

Boeuf Bourguignon

Prep time: 210 minServes: 6

Pairs with

If you're cooking Burgundy stew, pour Burgundy in the glass. Pinot Noir with some earthiness and maturity — it's the classic match for a reason.

Ingredients

  • 1.2kg beef chuck, in 5cm pieces
  • 200g smoked bacon lardons
  • 3 tbsp olive oil
  • 2 onions, roughly chopped
  • 3 carrots, in chunks
  • 4 garlic cloves, crushed
  • 2 tbsp tomato paste
  • 500ml red wine (Burgundy if you have it, otherwise a medium-bodied Pinot Noir)
  • 300ml beef stock
  • 2 bay leaves
  • 4 sprigs thyme
  • 200g pearl onions, peeled
  • 250g mushrooms, halved
  • 2 tbsp butter
  • Flaky sea salt, black pepper
  • Parsley to garnish

Method

  1. 11. Heat the oven to 160°C.
  2. 22. Season the beef. Brown the lardons in olive oil in a Dutch oven until crisp. Remove. Brown the beef in batches until deeply coloured. Remove.
  3. 33. Sauté onions, carrots, and garlic 5 minutes. Stir in tomato paste.
  4. 44. Pour in the wine, scraping everything from the bottom. Reduce by half.
  5. 55. Add stock, herbs, meat, and lardons. Liquid should nearly cover.
  6. 66. Cover. Into the oven 2.5–3 hours.
  7. 77. Last 30 minutes: brown pearl onions and mushrooms in butter in a separate pan. Stir into the stew.
  8. 88. Serve with boiled potatoes or wide pasta. Scatter parsley.