Paul Bocuse Beef Bourguignon Recipe – Glen And Friends Cooking
Ingredients:
1 Kg (2 lbs) chuck steak (stewing beef), cubed
125g (4 ½ oz) bacon
12 pearl onions, peeled
60g (2 oz) butter
15 mL (1 Tbsp) flour
15 mL (1 Tbsp) tomato paste
750 mL red wine
2 cloves garlic
500g (1 lb) carrots, sliced
Salt & pepper to taste
Bouquet garni:
1 sprig thyme
1 bay leaf
2 celery sticks
4 parsley sprigs
Method:
Pre-heat oven to 160ºC (325ºF).
Season the beef with salt and pepper.
In a Dutch oven melt the butter and start to brown the bacon, add in the onions and brown a few minutes.
Add the beef to the pot and brown for 30 minutes – there will be enough fat that you’ll almost be deep frying it.
Remove the beef, onions, and bacon from the pot, skim out all but 1 Tbsp of fat and then stir in the flour.
When the flour reaches a light brown, stir in the tomato paste and cook 2-3 more minutes.
Slowly whisk in the wine, creating a smooth sauce.
Add the garlic, carrots, bouquet garni, and return the beef, onions, and bacon to the pot.
Cover and place in the oven for 4-5 hours.
Check once or twice and add liquid if needed.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: