Burgundy Beef in Red Wine — Boeuf Bourguignon
The Burgundian classic, beef slow-braised in red wine with lardons, pearl onions and mushrooms.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 675g beef dry, season with salt and pepper, dust with flour. Peel 150g pearl onions. Halve 150g mushrooms. Cut carrots into 2cm rounds, roughly chop 100g brown onion, crush 2 garlic cloves. Trim 200g green beans. Chop parsley.
Sear
Heat 1 tbsp oil in a heavy casserole over high heat. Brown beef in 2 batches, 4–5 minutes per batch until deep crust forms, transfer to a plate. Medium heat remains.
Build 1
Reduce heat, render 100g lardons 3–4 minutes until crisp, remove and reserve. Add brown onion, carrots, garlic; sauté 4 minutes until softened. Stir in 1 tbsp tomato paste, cook 1 minute. Pour in 375ml red wine, scrape base clean.
Braise
Return beef and lardons, add 250ml stock, 1 bay leaf, 2 thyme sprigs. Bring to gentle simmer, cover, braise at 160°C for 1 hour 45 minutes until beef is fork-tender. While beef braises, sauté pearl onions and mushrooms in 15g butter over medium heat 7–8 minutes until golden.
Build 2
Stir sautéed onions and mushrooms into stew, simmer uncovered 20 minutes until sauce is glossy and coats a spoon. Meanwhile, blanch green beans 3–4 minutes until bright and just tender, toss with 10g butter and salt to taste.
Plate
Scatter parsley over the stew and serve over 225g cooked egg noodles with green beans alongside.
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