Classic Boeuf Bourguignon - Hearty French Beef Stew
The classic Boeuf Bourguignon is a true masterpiece of French cuisine, captivating with its deep flavors and tender texture. As a little kitchen cat, I love it when the scent of rich red wine sauce and hearty beef drifts through my home. This braised dish, refined with spicy bacon and fresh mushrooms, is surprisingly easy to prepare and brings a real bistro feeling straight to your kitchen. I attach great importance to using only fresh ingredients, as the taste of slowly braised meat is simply incomparable. Whether you are planning a cozy dinner or just want to treat yourself – this dish is an absolute classic that always works. Grab your wooden spoon and let's conjure up this hearty French highlight together, because it not only tastes delicious but also makes you truly proud to enjoy the whole pot all by yourself!
Ingredients
Preparation
Cut the beef (250 g) into even cubes and sear them over high heat in a pan with the butter (20 g), then set aside.
Render the diced bacon (50 g) in the same pot until crispy.
Sauté the diced shallot (1) and the sliced carrot (1) briefly with the bacon.
Stir in the tomato paste (1 tbsp) and toast briefly to develop its full aroma.
Return the seared meat (250 g) to the pot and deglaze with the red wine (200 ml) and beef stock (150 ml).
Cover and let everything simmer gently over low heat for about 90 minutes.
Finally, add the quartered mushrooms (100 g) and cook for another 10 minutes until the sauce has thickened nicely.
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