Beef Bourguignon or Beef Burgundy a traditional French stew which is made of beef braised in red wine together with garlic, onions, bouquet garni, pearl onions and mushrooms. This dish is a popular peasant dish during 1600′s that became popular in France and was slowly refined and made into haute cuisine (dishes that are elaborately prepared and presented in small amounts usually in high class restaurants and hotels). Probably one of the easiest French dish that you will encounter so you what are you waiting for try it now.
1kg beef cubes (I use beef ribs as it has richer flavour)
1/2 cup bacon, cubed
500g button mushrooms, sliced in half
3 cups red wine (preferably Burgundy)
2 cups beef broth
2 tablespoons brandy
2 onions, chopped
12-15 pcs pearl onions
4 carrots, cubed
1 bouquet garni (6 parsley stalks, 2 celery stalks, 1 bay leaf, 6 peppercorns, 3 thyme sprigs, placed inside muslin and tied)
1 clove garlic, minced
3 tbsp flour
1 tbsp tomato paste
freshly ground black pepper
4 tbsp butter
1. Preheat oven at 150C.
2. In a heavy skillet add oil then brown beef pieces on all sides. Remove from skillet then set aside.
3. Now sauté the carrots for 4 minutes. Remove from skillet then set aside.
4. Add bacon and fry until light brown, add garlic and onions then sauté until onions are cooked.
5. Add flour and stir until it forms a roux texture. Add wine, beef broth, brandy, tomato paste, beef and place bouquet garni on top bring to a boil then transfer to casserole.
6. Bake for 2 hours at 150C stirring occasionally and adding water as needed.
7. Place the carrots in the casserole then continue to bake for 30 minutes.
8. In a heavy pan add butter then sauté for mushrooms and cocktail onions for 3 minutes. Add it now in the casserole and give it a good mix. Continue to bake for 30 more minutes at 150C.
9. Season with salt and pepper, remove bouquet garni before serving.