Beef Bourguignon: The stew of all ages

What makes a fulfilling meal than melt-in-your-mouth beef, braised in buttery sauce and accompanied by delicious potatoes and rice? It satisfies the taste buds. Beef Bourguignon by the French is the stew of all ages, equally competing with braised products by all cultures and periods.


Ingredients – serves 12 portions

  • 1.5kg beef chunks
  • 200g onions, chopped mirepoix
  • 100g carrots, chopped mirepoix
  • 100g celery, chopped mirepoix
  • 4 garlic cloves
  • 650ml dry red wine
  • 100ml vegetable oil
  • 50g flour
  • 20g tomato paste
  • 1L brown (beef/veal) stock
  • 200g pearl onions
  • 500g baby potatoes
  • Sachet: parsley stems, black peppercorns, bay leaf, thyme
  • Salt + Pepper

Methodology – Preheat oven to 350°F

  • Prepare beef chunks into 2-cm dices. Marinade overnight in red wine, onion, carrot, celery and garlic.
  • Stain out solids from red wine and sear meat chunks in a crock-pot in a little vegetable oil (or bacon fat if want to go there). Make sure not a lot of fat remains in pot, so you degrease before adding the meat back. Sweat the mirepoix with the meat. Add a little of the wine to deglaze. Add flour and the tomato paste and cook.
  • Add the rest of the wine and the warm brown stock and simmer on stove. While simmering, skim the surface to remove any scum.
  • Braise the bourguignon in the oven for 1-2hrs until meat is tender and sauce is thick and reduced. You can strain the sauce and remove the mirepoix if so desired as they will be mushy. Fresh veges can be blanched and added to the bourguignon.
  • Roast potatoes and glaze the pearl onions in a little butter, water and sugar until golden.




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