Imported from TikTok

Beef Bourguignon

Name: Beef Bourguignon
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 5 servings
Cuisine: French
Ingredients: 1 kg Beef brisket or chuck (or another slow-cooking cut) (Cut into 4–5 cm chunks); Salt (To season the beef generously and later to taste); Black pepper (To season the beef generously and later to taste); 30 ml Olive oil (For cooking the bacon); 20 g Butter (For searing the beef); 300 g Bacon lardons; 2 Medium onions (Thinly sliced); 4 Medium carrots (Peeled and cut on the diagonal); 2 Garlic cloves (Crushed); 42.5 g Tomato paste (tomato purée) (Source gives a range of 40–45 g); 30 g Plain flour; 750 ml Red wine (One bottle); 300 ml Beef stock; Fresh thyme (A few sprigs); 2 Bay leaves; 6 Shallots (Peeled and halved; alternatively, a handful of silver-skin onions); 200 g Button mushrooms; Olive oil (A drizzle, for cooking the mushrooms and shallots); 20 g Butter (For cooking the mushrooms and shallots); Salt (To taste); Black pepper (To taste); Fresh parsley (Chopped, for finishing)

Recipe by @pinchofmint @pinchofmint · TikTok

Imported by William Herrick on SeeMeCook

A rich, slow-cooked beef stew braised with red wine, bacon, vegetables, thyme, and bay. Caramelized shallots and browned mushrooms are added near the end, then the stew is finished with fresh parsley.

5 servings210 minFrench

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Ingredients

1 kg Beef brisket or chuck (or another slow-cooking cut) (Cut into 4–5 cm chunks)
Salt (To season the beef generously and later to taste)
Black pepper (To season the beef generously and later to taste)
30 ml Olive oil (For cooking the bacon)
20 g Butter (For searing the beef)
300 g Bacon lardons
2 Medium onions (Thinly sliced)
4 Medium carrots (Peeled and cut on the diagonal)
2 Garlic cloves (Crushed)
42.5 g Tomato paste (tomato purée) (Source gives a range of 40–45 g)
30 g Plain flour
750 ml Red wine (One bottle)
300 ml Beef stock
Fresh thyme (A few sprigs)
2 Bay leaves
6 Shallots (Peeled and halved; alternatively, a handful of silver-skin onions)
200 g Button mushrooms
Olive oil (A drizzle, for cooking the mushrooms and shallots)
20 g Butter (For cooking the mushrooms and shallots)
Salt (To taste)
Black pepper (To taste)
Fresh parsley (Chopped, for finishing)

Steps

1
Cut the beef into 4–5 cm chunks. Season generously with salt and black pepper, tossing to coat all sides, then set aside.
2
Place a large heavy pot or Dutch oven over medium-high heat. Add the olive oil, then the bacon lardons. Cook until the fat renders and the bacon is golden and crisp. Remove the bacon and set it aside.
3
In the same pot, sear the beef in batches if needed until deeply browned on all sides. Partway through cooking, add 20 g butter to help develop color and flavor. Remove the beef and set it aside.
4
Add the onions, carrots, and garlic to the same pot. Sauté until the onions start to take on a little color.
5
Stir in the tomato paste and cook for 1–2 minutes.
6
Add the flour, stir to coat the vegetables, and cook for another 1–2 minutes.
7
Return the beef and bacon to the pot. Pour in the red wine and beef stock. Add the thyme and bay leaves, then bring to a gentle simmer.
8
Cover with a lid and cook using one of the source's options: simmer gently on the stovetop for 1½–2 hours, stirring occasionally, or cook in a 160°C fan oven for 2–3 hours. The beef should become very tender. If the sauce reduces too much, add a splash of water.
9
Near the end of the stew's cooking time, heat a frying pan over medium-high heat. Add a drizzle of olive oil and 20 g butter.
10
Cook the mushrooms until browned, then remove them from the pan.
11
Add the shallots to the same pan cut side down and cook until nicely caramelized. Flip them and cook briefly, then remove from the pan.
12
Add the browned mushrooms and shallots to the stew. Simmer for a final 20 minutes.
13
Season to taste with salt and black pepper. Finish with freshly chopped parsley.
14
Serve hot with mashed potatoes, crusty bread, buttered pasta, or pommes purée, if desired.

Notes

The recipe gives stovetop and oven cooking options. It says the dish is even better the next day. Serving suggestions: mashed potatoes, crusty bread, buttered pasta, or pommes purée. The video mentions silver-skin onions as an alternative to shallots.