Slow Cooked Beef Bourguignon Recipe - Tender and Delicious
Looking for a mouthwatering dish to impress your guests? Our slow-cooked beef bourguignon recipe is just what you need. This classic French dish is prepared by browning braising steak and simmering it in a rich combination of red wine, beef stock, and aromatic herbs. The beef is cooked for four hours, ensuring it is tender and melts in your mouth. Along with the beef, the dish features a medley of shallots, carrots, mushrooms, and pancetta that add depth and flavor. The final result is a luxurious and comforting beef bourguignon that pairs perfectly with creamy mashed potatoes. Try this recipe today and treat yourself to a truly delightful dining experience!
Ingredients:
- 3 pounds (1.5 kg) braising steak (such as chuck or skirt steak)
- 3 tablespoons plain all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon vegetable oil
- 120 grams diced pancetta
- 12-14 whole shallots
- 15-20 chantenay carrots or 4 medium carrots, roughly chopped
- 2 cups (150 grams) chopped mushrooms
- 1 tablespoon tomato puree
- 1 bottle of red wine (any type you prefer, such as Shiraz)
- 1 cup (240 ml) beef stock
- 2 bay leaves
- 1 teaspoon dried thyme
Cooking steps:
- Preheat the oven to 160°C (320°F).
- Heat the vegetable oil in a cast-iron ovenproof casserole dish over medium to high heat.
- Fry the diced pancetta until crispy, then remove from the pan and set aside.
- Brown the halved shallots in the bacon fat, then remove from the pan and set aside.
- Add the braising steak to the pan in batches and brown it on all sides. Remove from the pan and set aside.
- Add the tomato puree to the pan and stir. Pour in the red wine and beef stock.
- Add the shallots, carrots, mushrooms, bay leaves, and dried thyme to the pan. Stir everything together.
- Bring the mixture to a boil and then turn off the heat. Cover the pan with a lid.
- Place the casserole dish in the preheated oven and cook for 3 hours, checking occasionally and adding water if needed.
- After 3 hours, add back the bacon lardons and fried shallots. Cover and cook in the oven for an additional 10 minutes.
- Serve the beef bourguignon hot with creamy mashed potatoes for a truly comforting meal.
