Boeuf bourguignon

Boeuf bourguignon
Makes: 5 portions
Prep time:
Cook time:
Total time:
  • 3 tbspn olive oil
  • 600 gr stewing beef
  • 2 onions
  • 4 garlic cloves
  • 3 carrots
  • 2 celery sticks
  • 30 gr butter
  • 30 gr flour
  • 375 ml red wine
  • 250 ml beef stock
  • 4 bay leaves
  • 3 tspn thyme
  • 1 tbpsn tomato pasta
  • 400 gr mushrooms
  1. Dice the meat and season.
  2. Brown the meat in batches in the olive oil.
  3. Dice onion, carrot, celery and brown in the meat juices.
  4. Add the flour, mix to a thick paste and cook for a minute.
  5. Add the wine, stock, garlic, tomato puree bay leave and thyme. Bring to the boil, scrape all the tasty bits from the bottom of the pan and bring the sauce to the boil. Return the meat to the pan.
  6. Stew the meat in the oven at 150°C for 3 hours or until tender. At this point, you can cool the sauce down and refrigerate for later use.
  7. Slice the mushrooms. When ready to serve, stir fry the mushrooms. Reheat the sauce and add the mushrooms to it. Season to taste.
  8. Garnish the dish with fresh parsley and serve with the rice.
Stuff to know
Stewing the beef in the oven is the most gentle way.
You can correct the sauce by stirring in some cornstarch mixed with cold water. The sauce will thicken when boiling.
Serve with pasta or new potatoes.
Traditionally, a red burgundy wine is used tor this dish.