Simple Beef Bourguignon Recipe

This traditional French Beef Stew is an amazing family pleaser. It is warm, deep, rich in flavour and the tenderness of the beef is lovely. This great recipe will heavily rely on what type of wine you use, in case you were wondering which wine you should use we have a full blog post here to help guide you. Now let’s get into this recipe!

Ingredients:

1 onion (cubed finely)
Butter
Beef Chunks
2tbsp Plain flour
Carrots
Parsley
Red wine(enough to cover the meat inside your pot)
Mushrooms
Thyme

Method

Place some butter inside a pot which is over a medium-high heat stove and then allow your finely cubed onion to brown
After nice and golden brown take the onion cubes out and save them for later
In the same buttered pot place your beef chunks to brown the outside of the beef, make sure your are just frying the outside of the meat and no moisture (like water) is in the pan. (You may want to do this step in batches to ensure each piece of meat is browned a little)
Add the Plain flour to coat the meat and stir it around so it is equally spread(This step will make the stew a bit thicker as we do not want a watery soup like consistency
Once the meat chunks are browned add the onions(from earlier), the carrots and the mushrooms
Add a whole bottle of red wine (or these recommend wines/substitutions) we used Pinot Noir for this recipe and allow the mixture to boil, on high heat, for 4-5minutes in your pot
Reduce the heat, medium-low, and cover the pot with a lid and let it simmer for one hour
After one hour you can transfer the stew into a pressure cooker and allow it to cook until the beef is nice and soft, you can serve it straight away or reheat it the next day in your pressure cooker (which we recommend as the flavours have time to set and marinate together nicely)

If you do not have a pressure cooker allow the stew to cook for up to 5 hours/ until the meat is very soft

Our main tip is: Serve this french beef bourguignon the next day for ultimate flavour!;)

Bon Appétit!❤️