Beef Bourguignon
Ingredients · Servings 4
- 1 kg high back
- 150 g bacon
- 2 tablespoons wheat flour
- 2 tablespoons tomato paste
- 2 cloves garlic
- 2 stalks thyme
- 1 onion
- 2 carrots
- 1 bay leaf
- 5 dl red wine
- 2 dl beef stock
- 300 g delicatessen onions
- 300 g mushrooms
- salt
- pepper
- oil
- butter
- leaf parsley
Method · 2 h 30 min
- Cut the meat into coarse pieces. Cut the bacon into strips. Roughly chop the onion and garlic and peel and cut the carrots into even pieces.
- Heat a heavy-bottomed pot (a tall frying pan with a lid can also be used) with a little oil. Fry the bacon until crisp and remove from the pot (leaving the fat in the pot).
- Season the meat well with salt and pepper and brown it in several batches, so that all the meat is properly browned. Add a little more oil along the way if necessary.
- Remove all the meat from the pot, add a little butter and sauté the onion, garlic and carrots.
- Add tomato paste, thyme and bay leaf. Return meat and bacon to pot. Sprinkle over flour, stir well and add stock and wine.
- Bring the pot to a boil while stirring. Cover and simmer for about 1.5 hours (or more), until the meat is completely tender. Leave the lid slightly ajar (halfway) for the last half hour.
- Fry the delicatessen onion until golden in a little butter in a large frying pan. Do the same with the mushrooms and add everything to the pot. Let it simmer until the onion is tender. Adjust the taste with salt and pepper if necessary. Sprinkle with chopped parsley when serving.
- If you want a slightly thicker sauce, you can strain the sauce from the finished pot and then cook it a little more, and possibly smooth it out with a little flour or cornstarch, before pouring it back over the meat.
Beef Bourguignon
There are some dark classics that really know the art of warming the body and soul. Boeuf Bourguignon is a rustic, French meat stew with wine, where the pronunciation of the name of the dish is the most complicated thing. I myself have a penchant for highback of beef. A reasonable piece of meat with lots of flavor and plenty of fat goes well in boeuf bourguignon. Simply a perfect starting point for all happy stews and an evening indoors with a fire in the fireplace. As an accompaniment, it is delicious with a coarse almond potato and celery root stew seasoned with parmesan. Some juicy homemade cheese knots brushed with parsley and garlic butter make the experience even better. Bon appétit!
