Boeuf Bourguignon

A French classic that goes well with a nice bottle of French white wine

Boeuf Bourguignon

A French classic that goes well with a nice bottle of French white wine

Serves 4

Total Time 2 hours

Ingredients

Olive oil	1 tbsp
Beef breakfast, diced	225g
Chuck beef, cubed	1.3kg
Salt	1 pinch
Pepper	1 pinch
Carrots, sliced diagonally	2
Yellow onions, sliced	2
Garlic, chopped	2 cloves
Cognac (optional)	½ cup
Dry red wine	750ml
Beef broth	2 cups
Tomato paste	1 tbsp
Fresh thyme leaves	1 tsp
Unsalted butter, room temperature	4 tbsp
All-purpose flour	3 tbsp

Cooking Method

Step 01	Preheat oven to 180°C.
Step 02	Heat olive oil in a large pot, add the beef breakfast and cook over medium heat for 10 minutes, or until the beef is browned. Remove the beef onto a large plate.
Step 03	Pat dry the beef cubes with paper towels and sprinkle salt and pepper. Sear the beef in batches over 3-5 minutes. Remove all the seared cubes onto the same plate as the beef breakfast.
Step 04	Toss carrots and onions, with 1 tablespoon of salt and 2 teaspoons of pepper, cooking for 15 minutes, add garlic and cook for 1 more minute.
Step 05	Add Cognac and ignite with a match to burn off the alcohol. Put the meat and beef breakfast into the pot with the juices.
Step 06	Add a bottle of wine to cover the meat, together with the tomato paste and thyme. Bring to a simmer, cover the pot and place it in the oven for about 1 ¼ hours or till meat and vegetables are tender.
Step 07	Combine 2 tablespoons of butter and the flour with fork and stir into the stew.
Step 08	Add the whole onions, sauté the mushrooms in 2 tablespoons of butter for 10 minutes and add it to the stew.
Step 09	Bring stew to a boil on top of stove, and lower heat and simmer for another 15 minutes.
Step 10	Season to taste.

To serve with this hearty bourguignon dish, rub each slice of bread with cut clove of garlic and toast them. Sprinkle stew with parsley. Bon Appetit!

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