Beef Stew in Red Wine Sauce (Boeuf Bourguignon)

Ingredients

• 800 g beef (pre-cut, from the shoulder)
• 4 tbsp rapeseed oil
• Salt
• Pepper
• Sweet Paprika Powder
• 6 onions
• 1 tbsp Tomato Paste
• 400 ml dry red wine (e.g., Burgundy)
• 200 ml beef stock
• 300 g young small potatoes (firm‑cooking)
• 1 Carrot
• 0.5 leek stalk
• 200 g mushrooms
• 2 Bay leaves
• 3 peppercorns
• 1 lemon zest
• 2 tbsp coarsely chopped parsley

Instructions

1. 1.

   Wash the meat, pat dry and cut into bite‑size pieces.

2. 2.

   Brown the meat in 2 tbsp rapeseed oil in batches, seasoning with salt, pepper and paprika; set aside. In the remaining oil sauté peeled, finely chopped onions until translucent. Stir in tomato paste, let it brown slightly, then return the meat and pour in wine and stock. Simmer gently for about 1½ hours.

3. 3.

   Meanwhile wash and prepare the vegetables: halve the potatoes, peel and cut the carrot into sticks, quarter the leek lengthwise and cut into 3 cm pieces, clean and slice the mushrooms.

4. 4.

   Briefly fry the vegetables and mushrooms in 2 tbsp rapeseed oil, then add them to the pot with the seasonings after the initial cooking time. Simmer for another 45 minutes on low heat.

5. 5.

   Remove the bay leaves, peppercorns, and lemon zest. Season the stew with salt and pepper, sprinkle with freshly chopped parsley, and serve hot. Offer fresh baguette on the side if desired.