Description
Boeuf Bourguignon is a rustic French stew with beef, bacon, and red wine simmered to perfection. Cozy, comforting, and perfect with mashed potatoes.
Ingredients
Units
Scale
- 1.5 kg stewing beef, cut into chunks
- 2-3 tbsp flour, for dusting
- 2 tbsp butter
- 3 tbsp olive oil
- 4 garlic cloves, crushed
- 8 bacon rashers, diced
- 4 celery sticks, chopped
- 6 small onions, peeled
- 2 carrots, chopped
- 1 × 400 g can chopped tomatoes
- 1 cup red wine (use a bold one)
- 1 cup beef stock
- 1 cup chickpeas, soaked overnight
- 2 bay leaves
- 1 rosemary sprig
- 1 cup baby spinach
- Salt and black pepper
- Mashed potatoes, for serving
Instructions
- Marinate the beef in red wine overnight, covered.
- The next day, drain the beef (save the wine).
- Pat dry, dust with flour.
- Heat butter and oil in a heavy pot. Brown beef in batches until golden. Set aside.
- In the same pot, sauté garlic, bacon, celery, onions, and carrots for 3–4 minutes.
- Add reserved wine, tomatoes, and beef stock. Simmer for 10 minutes.
- Return beef and veggies to the pot. Add bay leaves and rosemary. Cover, simmer gently for 2½ hours.
- Add soaked chickpeas. Cook another hour until beef and chickpeas are tender.
- Stir in spinach at the end. Season well.
- Serve hot with creamy mashed potatoes.
Notes
Created, prepared, tried, and tested by Joy
