BEEF BOURGUIGNON
Beef
Beef Cubes
20 min
Preparation
1H30-2H
Cooking
4
Portions
Ingredients
- 1.3 kg (3 lbs) Fontaine Family beef cubes
- 60 ml (1/4 cup) olive oil or as needed
- 125 ml (1/2 cup) of pancetta
- Salt and pepper to taste
- 2 carrots sliced into rings
- 10-12 pearl onions
- 227 g (1 package) mushrooms, sliced
- 500 ml (2 cups) red wine
- 500 ml (2 cups) beef stock
- 15 ml (1 tbsp) tomato paste
- 125 ml (1/2 cup) tomato coulis
- 60 ml (1/4 cup) flour
- 2 garlic cloves mashed
- 5 ml (1 tsp) ground thyme
- 1 bay leaf
- Note; you may replace pancetta with 6 slices of bacon
Preparation
- In a large casserole over medium-high heat, add half the oil and pancetta pieces. Cook pancetta until crisp. Remove the pancetta with a slotted spoon and set aside.
- Season cubes with salt and pepper and add them to the casserole. Sear cubes on each side for 2 to 3 minutes, adding oil if necessary. Remove cubes and set aside.
- Pour in remaining oil, add carrots, onions and mushrooms and sauté for 2 to 3 minutes until tender. Remove from casserole and set aside.
- Add red wine to casserole, scraping down sides to deglaze. Add beef broth, tomato paste tomato paste, tomato coulis and whisk in flour.
- Return beef, vegetables and pancetta to casserole and stir. Add garlic, thyme and bay leaf.
- Bring stew to a boil and reduce heat to low and simmer covered for 1 1/2- 2 hours or until beef is tender.
Side dishes
Serve with mashed potatoes, green beans or a French bread baguette.
Tips and Tricks
You can also pour the stew into a casserole and cook in a preheated oven of 350 F / 175 C for 1 1/2 - 2 hours or until the beef is tender.