Beef Bourguignon
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 1 kg stewing beef, cubed
  • ½ cup bacon, cubed
  • 500 g button mushrooms, sliced in half
  • 3 cups red wine (preferably Burgundy)
  • 2 cups beef broth
  • 2 tbsp brandy
  • 4 carrots, cubed
  • 1 bouquet garni (6 parsley stalks, 2 celery stalks, 1 bay leaf, 6 peppercorns, 3 thyme sprigs, placed inside muslin and tied)
  • 3 tbsp flour
  • 3 tbsp tomato paste
  • 2 onions, chopped
  • 12-15 pcs pearl onions
  • 2 cloves garlic, minced
  • salt
  • freshly ground black pepper
  • 6 tbsp butter
  • olive oil
Instructions
  1. In a heavy skillet add oil then brown beef pieces on all sides. Remove from skillet then set aside.
  2. Add the carrots and cook for 4 minutes. Remove from skillet then set aside.
  3. Add bacon and fry until light brown, add garlic and onions then sauté until onions are cooked.
  4. Add half of the butter, flour and stir until it forms a roux. Add wine, beef broth, brandy, tomato paste, beef and place bouquet garni on top bring to a boil then transfer to casserole.
  5. Bake for 2 hours at 150C preheated oven stirring occasionally and adding water as needed.
  6. Place the carrots in the casserole then continue to bake for 30 minutes.
  7. In a heavy pan add remaining butter then cook mushrooms and cocktail onions for 3 minutes. Add it into the casserole and give it a good mix. Continue to bake for 30 more minutes at 150C.
  8. Season with salt and pepper, remove bouquet garni before serving.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at https://www.angsarap.net/2014/06/30/beef-bourguignon-2/