Beef Bourguignon is the crown jewel of French home cooking. Braising tough beef chunks in a generous amount of Pinot Noir transforms the meat into meltingly tender morsels.
Ingredients (Serves 3-4)
- Beef chuck or brisket: 500g (cut into large chunks)
- Red wine (dry): 500ml
- Onion: 1 large (wedges)
- Carrots: 2 (sliced)
- Mushrooms: 1 cup (halved)
- Garlic: 1 clove (crushed)
- Flour: 2 tbsp
- Butter: 20g
- Salt and black pepper: to taste
Instructions
- Marinate: Marinate beef, onion, and carrots in red wine in the fridge for at least 4 hours (ideally overnight).
- Brown Beef: Remove beef, pat dry, season with salt and pepper, and dust with flour. Sear in butter in a Dutch oven until browned.
- Braise: Pour in the vegetables and marinating liquid. Bring to a boil, skim the foam, cover, and simmer on very low heat for 1.5 to 2 hours.
- Finish: Stir in mushrooms and cook for another 15 minutes. Serve with mashed potatoes.