Boeuf bourguignon

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Beef slowly cooks in red wine with bacon, mushrooms and pearl onions for a classic French braise.

Serves: 4 people

Preparation time: 145 min

Ingredients

• beef chuck, cubed – 2 1/4 lb
• bacon, chopped – 5 oz
• onions, roughly chopped – 2
• garlic, minced – 3 cloves
• carrots, sliced – 2
• flour – 2 tbsp
• red wine – 1 bottle
• beef broth – 1 cup
• tomato paste – 1 tbsp
• mushrooms, halved – 10 oz
• pearl onions – 7 oz
• fresh thyme – 4 sprigs
• bay leaf – 1
• salt – 1 1/2 tsp
• black pepper – 1/2 tsp
• butter – 1 tbsp

Method

1. Cook the bacon in a Dutch oven until crisp and remove it from the pan.
2. Brown the beef all over in the bacon fat and sprinkle with the flour.
3. Add the onions, garlic and carrot and cook for 3 minutes.
4. Pour in the wine and broth and stir in the tomato paste.
5. Add the thyme, bay leaf, salt, pepper and bacon and let it braise gently for 2 hours.
6. Meanwhile sauté the mushrooms and pearl onions in butter and add them for the last 20 minutes.