Beef Bourguignon (Bœuf Bourguignon in French) is a giant of French classical cooking but easy to make.
Servings: 4 people
- 800 grams beef cheeks or brisket (trimmed of fat)
- 100 grams bacon chopped
- 2 medium onions chopped
- 4 cloves garlic chopped
- 1 celery sticks chopped
- 3 carrots (cut into ½-inch chunks)
- 2 cups red wine (Pinot Noir, Merlot or Blue Frankish)
- 2 cups water
- 3 bay leaves
- ¼ teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon sunflower (or canola) oil
- 3 teaspoons tomato paste
- 1 teaspoon Hungarian paprika powder (sweet)
- Cut the beef into 2-inch chunks.
- In a large dutch oven or heavy based pot heat the oil and sauté the bacon until crisp and browned.
- Add the onion, garlic and celery and cook for 1-2 minute.
- Add the beef. Cook and stir until browned on all sides.
- Add salt, wine, water, bay leaves, thyme and the carrot. Bring to a boil, cover and simmer on a medium high heat for 3 hours.
- Add the ttomato paste and paprika powder, cook for 1 minute and serve.
Beef Bourguignon is traditionally served with steamed or boiled potatoes and mushrooms, but my family like also with noodles or rice.