Description
Indulge in the rich and comforting flavors of Fred’s Bœuf Bourguignon, a classic French dish that combines tender beef braised in a luscious red wine sauce. This hearty stew is perfect for gatherings or cozy family dinners, transforming ordinary meals into extraordinary feasts. With its two-step browning method, the beef develops a beautiful caramelization, while the addition of fresh vegetables and aromatic herbs creates a delightful depth of flavor. Serve it with creamy mashed potatoes, crusty bread, or over pasta, and watch it become a beloved staple in your kitchen.
Ingredients
- 1,5 kg viande de bœuf à braiser
- 2 cuillères à soupe huile d'olive
- 150 g lardons
- 2 carottes, coupées en rondelles
- 1 oignon, émincé
- 3 gousses d'ail, hachées
- 750 ml vin rouge
- 500 ml bouillon de bœuf
- 2 cuillères à soupe pâte de tomate
- 3 branches thym frais
- 2 feuilles de laurier
- 200 g champignons de Paris, coupés en quartiers
- Persil frais, haché (au goût)
Instructions
- Prepare and Brown the Beef: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the beef cubes (cut into 5 cm pieces) and sear on all sides for about 8-10 minutes until golden brown. Remove beef and set aside.
- Cook the Lardons and Vegetables: In the same pot, add lardons and cook until crispy, about 5 minutes. Add sliced onion and carrots; sauté for another 5 minutes until the onion is translucent.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for an additional 2 minutes to build an aromatic base.
- Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add beef stock, thyme, and bay leaves. Return the beef to the pot.
- Slow Cook in the Oven: Preheat the oven to 160°C (320°F). Cover the pot and place it in the oven for 2.5 hours or until the beef is tender enough to pull apart with a fork.
- Add Mushrooms: Add quartered mushrooms to the pot 30 minutes before the end of the cooking time. Remove the lid for the last 30 minutes to concentrate the flavors.
- Rest and Serve: After cooking, remove from the oven and let it rest for about 30 minutes before serving. Garnish with fresh parsley and enjoy!
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Main
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 385
- Sugar: 3g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 85mg
Keywords: For richer flavor, allow the dish to sit overnight in the refrigerator; the taste improves significantly. Pair with a good red wine for dinner, and enjoy crusty bread to soak up the sauce. Feel free to adjust vegetables by including peas or adding herbs like rosemary for a twist.