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Boeuf bourguignon SQ

Boeuf Bourguignon

Course: Main Course
Cuisine: French
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 4 people

I have tried and tasted many versions of this dish to achieve perfection with this recipe, so trust me this is the ultimate boeuf bourguignon recipe… it is full of little secrets… 

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Ingredients

  • 200 g smoked lardons
  • 25 g butter
  • 1 kg diced beef
  • 2 tbsp flour
  • 650 g carrots washed peeled and chopped
  • 1 onion peeled and chopped
  • 2 garlic gloves peeled and chopped
  • 1 branch of thyme
  • 2 bay leaves
  • 1 bottle red wine from burgundy originally hence the name of the dish
  • 1 tbsp tomato paste
  • 2 pieces dark chocolate
  • 2 tins tins chopped mushrooms drained and washed
  • salt and butter

Instructions

  1. Sauté lardons in a large oven-safe casserole, with no additional fat transferring to a plate once cooked. Wipe clean the fat from the casserole.
  2. Heat the butter in the casserole, and then brown the meat in batches, transferring to a plate once browed.
  3. Transfer the meat and lardons back into the oven-safe casserole, sprinkle with the flour and mix until all well combined.
  4. Add the carrots, onion, garlic, thyme and bay leaves and cover with the wine, tomato paste and the dark chocolate.
  5. Put in the oven for at least 3 hours at 150ºC (fan 130ºC) checking every now and then. Add the mushrooms about 15 minutes before the end.
  6. Season with salt and pepper to taste and serve!

Recipe Notes

You could as well cook the onion in a little oil or butter beforehand.