Boeuf Bourguignon

3 mins
Serves 4
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Directions

  1. 1Marinate the beef in red wine with salt, white pepper, garlic cloves, thyme, and bay leaves for at least 2 hours.
  2. 2Render out the fat from smoked bacon in a pan until crispy; remove and set aside.
  3. 3Brown the beef in the bacon fat, then remove from the pan.
  4. 4Sauté sliced onion and carrots until softened.
  5. 5Add tomato purée and garlic; cook for 2-3 minutes.
  6. 6Return the beef and bacon to the pan, along with the marinade and beef stock.
  7. 7Simmer with a lid on for 2 hours, then remove the lid for another hour to reduce and thicken the sauce.
  8. 8Serve over creamy mashed potatoes.

Ingredients

  • 1 kg beef chuck
  • 1 tsp salt
  • 1 tsp white pepper
  • 4 garlic cloves
  • 2 thyme sprigs
  • 2 bay leaves
  • 1 bottle red wine
  • 180 g smoked bacon
  • 1 large white onion
  • 3 carrots
  • 1 heaped tsp tomato purée
  • 6 garlic cloves
  • 1 litre beef stock
  • 0 mashed potato
  • 0 button mushrooms
  • 0 pearl onions

Equipment

bowlpantongsspatula