Today we’re cooking a classic Beef Bourguignon — rich, comforting, and deeply flavorful 🍷
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This Beef Bourguignon uses two cuts of beef —
400 g beef brisket for tenderness and 600 g beef chunks for a satisfying bite — slow-braised in red wine with herbs and vegetables until fork-tender.
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🥩 INGREDIENTS (ACTUAL AMOUNTS)
Beef
• 400 g beef brisket, cut into large chunks
• 600 g beef chunks (chuck or stewing beef)
• Salt & black pepper, to taste
• 2 tbsp plain flour
Vegetables & Aromatics
• 1 onion, diced
• 1 leek, sliced
• 2 carrots, diced
• 1 whole bulb garlic, halved cut
Others
• 120 g smoked pancetta or bacon
• 2 tbsp butter
• 2 tbsp tomato paste
• 750 ml red wine (1 bottle)
• 450 ml beef stock
Herbs
• 1 sprig rosemary
• 3–4 sprigs thyme
• 1 sprig parsley
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🍲 WHAT IS BEEF BOURGUIGNON?
Beef Bourguignon is a classic French stew made by slow-braising beef in red wine with vegetables and herbs.
The long cooking time transforms tougher cuts into tender, flavorful beef with a rich, glossy sauce.
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👩🍳 COOKING INSTRUCTIONS
1. Cut beef brisket and beef chunks into large pieces.
2. Season with salt and pepper, then coat lightly with flour.
3. Dice the onion and slice the leek.
4. Brown the beef on all sides, then remove.
5. Brown pancetta or bacon in the same pot, then remove.
6. Sauté onions and leeks with butter until soft.
7. Add carrots and halved cut whole bulb garlic.
8. Stir in tomato paste and cook until tender.
9. Pour in red wine and add pancetta back.
10. Bring to almost a boil.
11. Return beef to the pot.
12. Add rosemary, thyme, and parsley bouquet.
13. Reduce until two-thirds remains.
14. Add beef stock and bring to a boil.
15. Cover and cook in a 160°C oven for 2 – 3 hours.
16. Serve with baguette or mashed potatoes.
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❓ QUESTION FOR YOU
👉 Do you prefer Beef Bourguignon with crusty baguette or creamy mashed potatoes?
Comment below — I read every single one!
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🔔 FINAL NOTE
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