Beef Bourguignon

Name: Beef Bourguignon
Yield: 6-8
Ingredients: 1.5kg beef chuck or brisket, cut into 5cm cubes; For marinade: 750ml red Burgundy wine, 2 tbsp olive oil, 1 onion quartered, 2 carrots sliced, 1 bay leaf, 2 thyme sprigs, 2 cloves garlic crushed, black pepper; For the braise: 3 tbsp butter or oil (divided); 2 tbsp flour; 250g pearl onions; 250g mushrooms, halved; 3 carrots, cut into batons; 6 cloves garlic, minced; 200ml beef broth; 2 tbsp tomato paste; 1 tsp Dijon mustard; Salt and pepper; Bouquet garni

From: France

Servings: 6-8

Difficulty: Medium

Ingredients

1.5kg beef chuck or brisket, cut into 5cm cubes
For marinade: 750ml red Burgundy wine, 2 tbsp olive oil, 1 onion quartered, 2 carrots sliced, 1 bay leaf, 2 thyme sprigs, 2 cloves garlic crushed, black pepper
For the braise: 3 tbsp butter or oil (divided)
2 tbsp flour
250g pearl onions
250g mushrooms, halved
3 carrots, cut into batons
6 cloves garlic, minced
200ml beef broth
2 tbsp tomato paste
1 tsp Dijon mustard
Salt and pepper
Bouquet garni

Instructions

1. Marinate beef as with Coq au Vin (12 hours minimum).
2. Remove beef from marinade. Pat dry. Strain marinade.
3. In a heavy pot, brown beef in batches in hot butter/oil. Remove and set aside.
4. Add flour to fat, cook 2 minutes, then deglaze with reserved wine and broth, scraping up browned bits.
5. Return beef to pot. Add tomato paste, mustard, reserved marinated vegetables, pearl onions, mushrooms, carrots, garlic, and bouquet garni.
6. Cover and braise at 160°C for 2.5-3 hours until beef is very tender, stirring occasionally.
7. Remove bouquet garni. Season with salt and pepper.
8. The sauce should be rich and thickened. Skim fat if desired.
9. Serve with mashed or boiled potatoes, egg noodles, or crusty bread.