Easy recipe for Boeuf Bourguignon, the classic French beef stew from Burgundy, marinated in its famous red wine with bacon and vegetables to create the best taste.
1bottle (75cl)red winepreferably Burgundy or Pinot Noir varietal
Garnish
30g (2 tbsp)plain flour(or another 15g/1 tablespoon cornflour/cornstarch for gluten free)
15g (1 tbsp)cornflour(cornstarch)
1.2litre (2 pints)beef stockor vegetable stock
200g (7oz/ ¾ cup)baconsliced or cubed (lardons)
250g (9oz/ about 15)button mushrooms (white Parisian or Cremini)halved or roughly sliced but biggish chunks
20pearl onions
½teaspoonsalt
30g (2 tbsp)butter
2tablespoonfresh parsleyfinely chopped, to serve
Instructions
Marinade
Cut the beef into large square chunks (about 50g each) and place in a large bowl. Cut the onion in half: with one half, stud with the cloves and finely chop the other. Add to the bowl with the carrots, garlic, bouquet garni, peppercorns, and four-spice powder. Pour over the wine, cover and leave to marinade in a cool place for at least 3 hours or ideally overnight in the fridge.
After 3 hours or next day:
Preheat the oven to 160°C/140°C fan/320°F/Gas 3.
Remove the meat from the marinade using a slotted spoon or sieve. In a large crock pot, heat 1 tablespoon olive or Canola oil and fry the meat on all sides over medium heat. Remove the vegetables from the marinade and add to the meat. Continue to fry for about 5 minutes.
Add the flour and cornflour, coating the meat and vegetables over the heat. Add the wine marinade, stirring in well and cook until bubbling. Turn down to a simmer and reduce for about 10 minutes. Add the stock and stir well.Cover with the lid and transfer to the oven for 2 hours (see NOTES).
Prepare the garnish: dryfry the mushrooms (without any oil) in a non-stick frying pan with the bacon/lardons until the mushrooms give out their juice. Add the butter and pearl onions and fry further until golden. Add this garnish to the pot and simmer a further 15 minutes.
Notes
Serve with chopped fresh parsley in serving bowls with a crusty baguette. Alternatively, serve with rice, pasta or potatoes.
Boeuf Bourguignon No Oven
Although this is best cooked in the oven, this can also be made by simmering gently on the stove for 2 hours. If making in a pressure cooker, cooking time will be reduced by half.
Storage and Freezing
Can keep stored covered in the fridge for 2-3 days or freezes well.To cheat, I often use frozen pearl onions. However, never re-freeze so if freezing the dish, freeze the marinade. Defrost the night before and add the garnish the day of serving.Nutrition: 22g total fat; 31g protein; 25% daily value of carbohydrate, 34% iron, 32% potassium, 764% vitamin D.
Keyword Beef stew in red wine, boeuf bourguignon easy, Burgundy beef stew, French beef stew