Beef Bourguignon
Beef Bourguignon with mushrooms braised in red wine from Spoonsparrow: A classic of French cuisine with wonderfully tender braised beef.
Ingredients
- 2.20 lbs lean beef (e.g. shank or chuck)
- 10.5 oz onions (4 large onions)
- 5 cloves garlic
- 3 tbsp oil
- Salt
- Pepper
- 2 tbsp whole wheat flour (15 g)
- 25.4 fl oz red wine
- 4 sprigs thyme
- 4 bay leaves
- 11 oz mushrooms
- 3.5 oz pearl onions
- 0.4 bunch parsley
Instructions
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1.
Rinse the meat, pat dry with kitchen paper and cut into approximately 1.6 inches cubes.
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2.
Peel and finely dice the onions. Peel the garlic.
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3.
Heat 2 tbsp oil in a heavy pot. Sear the meat in batches over high heat. Remove the meat and place it in a sieve, collecting the dripping meat juices in a bowl.
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4.
Add the onions and whole garlic cloves to the pot and sauté in the fat over medium heat for 5 minutes until lightly browned.
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5.
Return the meat cubes to the pot, season with salt and pepper and dust with flour. Fry everything briefly again.
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6.
Pour in the red wine, 250 ml water and the collected meat juices. Wash the thyme, shake dry and add it to the meat along with the bay leaves. Bring to a boil, skim off any foam and simmer covered over low heat for about 2 1/4 hours.
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7.
Meanwhile, clean the mushrooms, halving larger ones if necessary.
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8.
Pre-cook the pearl onions in boiling salted water for about 5 minutes, drain, briefly cool under cold water and peel.
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9.
Heat the remaining oil in a pan. Sauté the mushrooms and pearl onions in it over medium heat for 3–4 minutes.
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10.
After the cooking time, add the mushrooms and pearl onions to the meat and simmer everything uncovered for another 30 minutes over medium heat.
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11.
Meanwhile, wash, shake dry, pluck the leaves from the parsley and chop them. Season the Beef Bourguignon again with salt and pepper, add the parsley and serve.
