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Beef Bourguignon | Clip Recipe
Beef Bourguignon
105 mins
Serves 1
youtube.com
Beef Bourguignon
youtube.com
105 mins
Serves 1
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Directions
1
Cut onions, celery and carrots (50% onion, 25% celery, 25% carrots).
2
Mash a whole garlic clove.
3
In a large pot with a tad bit of olive oil, caramelize the vegetables.
4
Add Côtes du Rhône wine (or Burgundy) to deglaze the vegetables.
5
Add beef stock, fresh thyme and bay leaves; let it reduce.
6
In a large saucepan, add chopped bacon and render the bacon fat.
7
Once bacon is cooked, set aside but do not throw away; it will be used later.
8
Season lean beef stew with salt and pepper.
9
Sear the beef on all sides in the rendered bacon fat.
10
Add the seared beef to the wine and beef stock mixture.
11
Put the mixture in the oven at 375° for about an hour and a half.
12
After 45 minutes, peel Cipollini onions (or pearl onions), baby carrots, and prepare the mushroom blend and fingerling potatoes.
13
Roast all vegetables in four separate pans with olive oil; season with salt and pepper.
14
Combine all roasted vegetables in one pan and add the bacon lardons.
15
Strain the beef bourguignon into a new pot.
16
Put the beef back into the pot after straining.
17
Add all vegetables to the pot; cook for 10–15 minutes.
18
Adjust seasoning with salt and pepper and serve with a French baguette.
Ingredients
50 percent onions
25 percent celery
25 percent carrots
1 garlic clove
0 olive oil
1 bottle Côtes du Rhône wine
1 bottle Burgundy wine
1 box beef stock
1 sprig fresh thyme
1 sprig bay leaves
0 chopped bacon
0 lean beef stew
0 salt
0 pepper
0 Cipollini onions
0 pearl onions
0 baby carrots
0 mushroom blend
0 fingerling potatoes
1 French baguette
Equipment
large pot
knife
cutting board
saucepan
four separate pans
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