Boeuf Bourguignon | Milkbottle

Boeuf Bourguignon

One Pot Wonders

Boeuf Bourguignon is a traditional French dish of slow cooked beef in a red wine sauce. It’s traditionally named from the Burgundy region in France, where it originated. It’s cooked until the meat is falling apart, and the wine-rich gravy thickens slightly to coat the meat. It’s a comforting, slow cooked dish perfect for mash potato, soft polenta or simply some crusty bread for mopping up the gravy.

Serves 4

2 tablespoons butter
1 tablespoon olive oil
2 pounds chuck beef, cut into 1-inch cubes
Salt and pepper, to taste
2 carrots, peeled and chopped
10 shallots, peeled and cut in half
6 garlic cloves, whole
1/2 cup pancetta, diced
2 cups beef broth
1 tablespoon tomato paste
1 large can chopped tomatoes, without juice
3/4 bottle of good dry red wine
1 bay leaf
15 black peppercorns
Salt, to taste
Fresh parsley, for garnish

Melt the butter and oil in a large saucepan.
Brown the meat on all sides and season well with salt and pepper; set aside.
Add carrots, shallots, garlic and pancetta and sauté until the onions becomes a little soft, about 6 to 7 minutes.
Add the broth and scrape the bottom of the saucepan (for added flavor).
Add the meat, tomato paste, chopped tomatoes, red wine, bay leaf and peppercorns.
Cover and let the stew simmer for at least 4 to 5 hours; stirring every 15 minutes.
Serve with fresh parsley on top; accompany with a green salad and some good country-style bread.

Image: Melina Hammer via Taverne Agency. Recipe: Paul Lowe

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