Classic Boeuf Bourguignon

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 160°C (325°F). Pat the beef chuck dry with paper towels and season generously with salt and black pepper.

   Ca. 5 min.

   Kokkens note: Drying the beef helps achieve a better sear.

2. 2

   In a large Dutch oven or oven-safe pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the rendered fat in the pot.

   Ca. 10 min.

   Kokkens note: The rendered bacon fat adds significant flavor to the stew.

3. 3

   Add olive oil to the pot if needed. Brown the seasoned beef in batches, ensuring not to overcrowd the pot. Sear each side until a deep brown crust forms, then remove the beef and set aside with the bacon.

   Ca. 10 min.

   Kokkens note: Browning in batches prevents the meat from steaming instead of searing.

4. 4

   Add the chopped yellow onion and sliced carrots to the pot. Sauté for 5-7 minutes, scraping up any browned bits from the bottom of the pot, until the vegetables begin to soften.

   Ca. 7 min.

5. 5

   Stir in the minced garlic and tomato paste. Cook for another 2 minutes until fragrant, stirring constantly.

   Ca. 2 min.

   Kokkens note: Cooking the tomato paste briefly deepens its flavor.

6. 6

   Pour in the dry red wine, scraping the bottom of the pot again to release any remaining browned bits. Bring to a simmer and cook for 5 minutes to reduce slightly.

   Ca. 5 min.

7. 7

   Return the browned beef and cooked bacon to the pot. Add the beef broth, fresh thyme sprigs, and bay leaves. The liquid should mostly cover the beef; add more broth if necessary.

   Ca. 2 min.

8. 8

   Bring the stew to a gentle simmer, then cover the pot tightly and transfer it to the preheated oven. Braise for 2 to 2.5 hours, or until the beef is fork-tender.

   Ca. 2 t. 30 min.

   Kokkens note: The longer and slower the braise, the more tender the beef will be.

9. 9

   While the beef is braising, prepare the mushrooms and pearl onions. You can sauté them separately in a pan with a little butter or olive oil until tender and lightly browned.

   Ca. 15 min.

   Kokkens note: Cooking them separately ensures they don't get overcooked or mushy in the stew.

10. 10

    Once the beef is tender, carefully remove the pot from the oven. Discard the thyme sprigs and bay leaves. Stir in the cooked mushrooms and pearl onions.

    Ca. 3 min.

11. 11

    Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh chopped parsley.

    Ca. 1 min.

    Kokkens note: Boeuf Bourguignon often tastes even better the next day.