Today we are making the ultimate beef bourguignon with a rich red wine sauce prepared in a simple way. This classic French dish features tender beef slow-cooked in red wine and beef stock until it is perfectly melt-in-your-mouth delicious.
INGREDIENTS
Traditional Beef Bourguignon
– 1 kg (2.2 lbs) beef (chuck or brisket)
– 200 g (0.55 lbs) smoked thick cut bacon
– 200 g (0.44 lbs) chestnut mushrooms
– 10-15 sweet pickled onions
– 3 medium size carrots
– 3 large cloves of garlic
– 3 tbsp tomato paste
– 400 ml (14 fl oz) beef stock
– 400 ml (14 fl oz) dry red wine
– 2 bay leaves
– Fresh thyme
– Salt and black pepper to your taste
COOKING TIPS
– Before searing the meat, use a paper towel to remove any moisture from the surface. This ensures you get a deep brown crust rather than just steaming the beef.
– Sear the beef in batches. If you put too much meat in the pan at once, the temperature drops and you won’t get that beautiful caramelization that adds so much flavor to the sauce.
– When you pour in the red wine, use a wooden spoon to scrape up all the brown bits from the bottom of the pot. Those bits are packed with concentrated flavor that makes the sauce incredible.
If you enjoyed this video ❤️, don’t forget to like and subscribe! 👍🔔
0:00 Prepare the Beef
1:02 Let’s Prepare the Bacon
1:47 Time to Sear the Beef
2:35 Prepare the Red Wine Sauce
4:43 Time to Simmer Low and Slow
5:33 Plating the Final Dish
#beefrecipe #beefstew #beefbourguignon
1 Comment
Thanks for watching this recipe! 🥰🥰🥰
If you enjoyed it, please like and subscribe, it really helps the channel grow and allows me to share more recipes like this. I’d love to hear what you think about this one.
Would you serve it with gherkins or beetroot salad? 😍