"Beef, red wine, bacon, carrot, mushrooms: Beef bourguignon! This recipe requires patience, but while it simmers in the oven, you can sit back and relax." - Lobke
Let's get started!
- Cut the beef into large chunks, pat dry, and season with salt and pepper. Brown in batches in butter/oil on all sides.
- Fry the bacon cubes until crispy in the same pan. Add the shallot/onion and carrot, and sauté briefly. Sprinkle over flour and cook for another minute.
- Deglaze with red wine, scraping the bottom of the pan. Add the stock, tomato paste, garlic, thyme, and bay leaf, then return the beef to the pan.
- Cover and place in the oven at 160°C (or simmer gently on the stove) for approximately 1½–2 hours, until the meat is tender enough to fall apart. Check it occasionally: patience is an ingredient here.
- Fry the mushrooms separately until golden brown, then add them to the stew for the last 10 minutes. Remove the thyme and bay leaf, and season with salt and pepper.
- Serve with mash (e.g., our delicious truffle mash), bread, or potatoes. Serve with a glass of wine, preferably the same one used in the dish. Santé!
Tip! You can make it the day before. Beef bourguignon is like a good mood: often even better the next day.
