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Boeuf Bourguignon
Beef slowly braised in red Burgundy with bacon, glazed baby onions and mushrooms. A weekend project with the waits built in: the oven runs for two and a half hours while you make the garnish and take proper breaks.
You need (serves 6): 1.5 kg beef chuck in large cubes, 150 g bacon lardons, 2 carrots, 1 onion, 2 garlic cloves, 2 tbsp flour, 750 ml red Burgundy (or pinot noir), 300 ml beef stock, 1 tbsp tomato purée, thyme, 2 bay leaves, 20 baby onions, 250 g mushrooms, 40 g butter, parsley, oil.
DURATION
3h 28m
ROUNDS
1
TIMERS
17
Get Ready
05:00
Lardons
06:00
Brown the Beef
15:00
Veg
08:00
Flour
02:00
Wine & Stock
05:00
Into the Oven
01:00
Braising
150:00
Wash Up
15:00
Take a Break
60:00
Peel the Onions
10:00
Glazed Onions
15:00
Mushrooms
08:00
Another Break
41:00
Check the Beef
01:00
Finish the Sauce
15:00
Serve
01:00