Delicious Boeuf Bourguignon Recipe: A Perfect Stew for 6 People
If the thought of a mouthwatering stew makes your taste buds tingle, then you’re in for a treat with this incredible Boeuf Bourguignon recipe. With a few personal adjustments to enhance its flavors, this recipe guarantees a mouthwatering experience.
Ingredients (Serves 6):
- Beef: 1.5 kg (choose moderately lean shoulder cuts for best results)
- Red Wine: 1L (opt for an intense Burgundy wine or any dry, robust red wine)
- Onions: 2 medium-sized, finely chopped
- Garlic: 4 cloves, finely chopped
- Smoked Bacon: 250g, chopped
- Champignons: 300g, small and quartered
- Carrots: 3, cut into bite-sized pieces
- Flour: As needed
- Herbs of Provence: 1 tablespoon
- Bay Leaf: 2 leaves
- Tomato Paste: 1 teaspoon
- Yellow Mustard: 1 teaspoon
- Sunflower Oil: As needed
- Salt & Pepper: As needed
- Side dish: Boiled potatoes or pasta (according to preference)
Instructions:
- Begin by roughly chopping the beef into bite-sized pieces. Heat a large pot (3 to 5 liters) on maximum heat and add enough sunflower oil to cover the bottom. Fry the beef in multiple rounds, ensuring each piece develops a golden crust on all sides.
- After the final round of beef is fried, transfer it to a small container. Add tomato paste and yellow mustard to the pot and briefly heat. Pour in approximately 0.8L of red wine, mixing it with the tomato paste and mustard. Scrape any beef residuals from the pot’s bottom.
- Return the beef to the pot, along with any juices it may have released. Sprinkle a little flour over the stew, followed by the herbs of Provence, bay leaves, salt, and pepper. This is not the final seasoning. Let the stew cook over low heat for 2.5 to 3 hours, allowing the red wine to reduce into a thick sauce. If the sauce takes too long to thicken, or if it doesn’t reach the desired consistency, add a small amount of flour while stirring carefully to prevent lumps.
- After 2 to 2.5 hours, chop the onions, garlic, champignons, carrots, and smoked bacon (if necessary). In a hot pan with a little sunflower oil, fry the bacon until it is 75% done. Add the onions and garlic to the pan and sauté until the onions turn translucent. Transfer the bacon and onion mixture directly into the stew. Use the same pan with a little sunflower oil to fry the carrots until they develop a brown outer layer while remaining al dente. For this, fry them on high heat from all sides for 3 to 4 minutes, then cook on medium heat with the lid on for another 5 minutes. Test the texture of the carrots before adding them to the stew; they should be soft but not overly cooked. Repeat the same process with the champignons: frying on high heat for 2 to 3 minutes and then cooking on medium heat for an additional 2 to 3 minutes. Test the mushrooms for desired texture before adding them to the stew.
- For an extra touch of wine flavor, pour in the remaining red wine and let the stew simmer for a maximum of 5 minutes. Avoid overcooking, as it may result in overly soft carrots and mushrooms.
- Once ready, season the stew
With love,
Laura
