Steak with Red Wine Sauce, Potatoes & Oven-Baked Broccoli
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Classic French Boeuf Bourguignon with Vegetables & Red Wine
Bijgewerkt op 2 May 2024
Ingrediënten
- 1 kg beef stew meat, cut into 4 cm cubes (about 2.2 lbs, 1.5-inch cubes)
- 200 g smoked bacon lardons (about 7 oz)
- 1 bottle red wine (preferably Burgundy or another full-bodied red), about 750 ml / 25 fl oz
- 2 large onions, finely chopped (about 500 g / 1 lb total)
- 3 cloves garlic, minced
- 3 carrots, sliced (about 300 g / 10.5 oz)
- 2 celery stalks, sliced (about 100 g / 3.5 oz)
- 2 tbsp flour (16 g / 0.5 oz)
- 2 tbsp tomato paste (30 g / 1 oz)
- 500 ml beef stock (about 2 cups)
- 2 bay leaves
- 1 tsp dried thyme
- 200 g mushrooms, sliced (about 7 oz)
- 20 pearl onions or small shallots (about 200 g / 7 oz)
- 2 tbsp olive oil (30 ml / 1 fl oz)
- 2 tbsp butter (28 g / 1 oz)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Inleiding
Bonjour!
This classic French dish is perfect for a cold evening, yet elegant enough to impress your guests. Boeuf Bourguignon is one of our all-time favorites. With its deep, rich flavors, it may seem like a restaurant-only recipe, but here’s the secret: it’s surprisingly simple — and budget-friendly — to make at home.
Try this recipe and discover how easy it is to bring fine dining into your own kitchen!
Instructie
1. Preparation
- Cut the beef stew meat into equal-sized cubes.
- Chop the carrots, celery, and onions into pieces.
- Clean the mushrooms and slice them.
- Peel and press the garlic using a
Cuisio Garlic Press.
2. Cook the Bacon
- Heat 1 tbsp olive oil in a large
Cuisio stockpot over medium heat. - Add the bacon pieces and cook until crispy. Remove from the pot and set aside.
3. Brown the Beef
- Add the beef cubes to the stockpot and sear them in the rendered bacon fat (add a little extra olive oil if needed) until well browned on all sides. Tip: work in batches so the pot isn’t crowded.
- Remove the browned beef from the pot and set aside.
4. Cook the Vegetables
- Add the chopped onions, carrots, and celery to the stockpot. Sauté in the remaining fat until softened, about 5–7 minutes.
- Stir in the garlic and cook for 1 minute until fragrant.
5. Add Flour and Tomato Paste
- Sprinkle the flour over the vegetables and stir well. Cook for about 2 minutes to remove the raw flour taste.
- Add the tomato paste and mix thoroughly until combined.
6. Add the Wine and Meat
- Slowly pour the red wine into the stockpot while stirring to avoid lumps.
- Return the browned beef and crispy bacon pieces to the pot, stirring to combine.
7. Add Stock and Season
- Pour in the beef stock until the meat is just covered.
- Add the bay leaves and thyme.
- Season with salt and pepper.
8. Simmer
- Bring the pot to a boil, then reduce the heat to low and let it gently simmer for at least 2½–3 hours, until the beef is very tender.
9. Cook the Pearl Onions and Mushrooms
- Melt 2 tbsp butter in a separate
skillet. - Add the pearl onions (or small shallots) and sauté until golden brown. Remove from the skillet and set aside.
- Add the mushrooms to the same pan and cook until deeply golden.
10. Add Mushrooms and Pearl Onions
- Add the sautéed mushrooms and pearl onions to the stockpot with the beef and vegetables. Stir well, then simmer gently for another 30 minutes.
11. Finish and Serve
- Remove the bay leaves from the stew.
- Sprinkle with freshly chopped parsley before serving.
Serving tip!
Boeuf Bourguignon pairs wonderfully with creamy mashed potatoes, fluffy rice, or a crusty piece of French bread. Add a fresh green salad on the side to complete the meal. Bon appétit!
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