A rich and comforting Beef Bourguignon made with tender beef, bacon, vegetables, red wine, and mushrooms. Slow-cooked until perfectly tender and served with creamy mashed potatoes. A classic French recipe that is full of deep, cozy flavor.Ingredients
* 700–800 g beef chuck
* salt
* black pepper
* 1 tbsp flour
* 120–150 g bacon
* 1 onion
* 1 carrot
* 3–4 garlic cloves
* 1 tbsp tomato paste
* 300 ml dry red wine
* 200–300 ml water or stock
* thyme
* 2 bay leaves
* 200 g mushrooms
* neutral oil, for cooking
* mashed potatoes, for serving
* fresh parsley, for serving
MethodCut the beef into large cubes. Season with salt and black pepper, then coat lightly with flour.
Cook the bacon until golden, then set it aside.
Brown the beef on all sides until nicely seared.
Roughly chop the onion and carrot. Cook the vegetables until slightly softened, then add a little flour.
Add a splash of water, then add the beef and bacon.
Pour in the red wine. Add the garlic, tomato paste, thyme, and bay leaves. Add more water or stock until the meat is covered with liquid.
Cover and simmer on low heat for 1.5 to 2 hours, or until the beef is tender.
Sauté the mushrooms with garlic, then add them to the stew near the end of cooking.
Remove the thyme and bay leaves before serving.
Serve with mashed potatoes and finish with fresh parsley.
