Beef Bourguignon (Bœuf Bourguignon in French) is a giant of French classical cooking but easy to make.
Beef Bourguignon
Beef Bourguignon (Bœuf Bourguignon in French) is slow cooked, incredible family dinner with tender beef and rich sauce. Easy to make.
Servings 4 people
Ingredients
- 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)
Instructions
- 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.
Notes
Beef Bourguignon is traditionally served with steamed or boiled potatoes and mushrooms, but my family like also with noodles or rice.