- 1 kg chuck beef, cubed
- 5 slices bacon diced
- 12 small onions, peeled
- ¼ cup butter
- 2 cups carrots chopped
- 1 sprig of thyme
- 1/4 bay leaf
- 2 sticks of celery trimmed
- 4 sprigs of parsley
- 1 tbsp flour
- 1 tbsp tomato paste
- 1 Litre red wine
- 2 garlic cloves
- salt, pepper
Remove the meat from the refrigerator at least 1.5 hours before searing.
Melt the butter in a Cocotte, add the onions and bacon, brown slightly stirring with a wooden spoon for 2 - 3 minutes.
Season the meat with salt and pepper and sear. After searing is done add carrots to the meat.
Make your bouquet garni of thyme, bay leaf, celery and parsley.
Add garni to the pot. Steam for 30 minutes, then remove the meat and keep it warm.
Now add the flour to the pan and stir well with a wooden spoon.
When the flour is slightly browned, stir in the tomato paste. Gradually add the red wine.
Season with salt and pepper to taste. Add garlic cloves.
Stir continuously with the wooden spoon. As soon as the sauce is smooth, add the meat back into the cocotte.
Then simmer in a covered pan for about 2.5 hours on a low heat. Remove your bouquet garni.
Tastes delicious with salted potatoes.
Recipe credit to "BOCUSE in your kitchen", published by Flammarion.
Method has been edited. 25 minutes before done time make the dumplings and add them to the stew.
- 1 ½ cups flour
- ¾ tsp salt
- ½ tsp parsley
- 2 tsp baking powder
- ¼ cup butter, softened
- ¾ cups milk
Combine dry ingredients in a mixing bowl. Cut butter in with a pastry blender. Stir milk in with a fork until soft dough is formed. Divide into six pieces and carefully add pieces on top of stew. Cover and continue to simmer stew for last 25 minutes until dumplings have risen and are firm.
Classic Beef Bourguignon
Classic Beef Bourguignon is simple to prepare and makes a great meal for Sunday dinner or for when company’s coming. Simply prepare everything ahead of time in your Emile Henry stew pot, and let the hearty aromas tease your senses. Try our favourite Beef Bourguignon recipe and let us know what you think.
- 3 tablespoons olive oil
- 2 strips bacon, cut into l-inch pieces
- 2 pounds sirloin steak, cut into 1" cubes
- Salt and freshly ground black pepper to taste
- 12 small white onions, peeled, whole (cut in half, if desired)
- 1 clove garlic, crushed
- 2 tablespoons all-purpose flour
- 2 cups dry red wine
- 2 cups water
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme
- 1 tablespoon finely chopped parsley
- 3 bay leaves
- 7 peppercorns
- 1 pound mushrooms
- Heat olive oil over medium heat in a heavy, medium-sized stew pot.
- Add bacon; cook for 1 minute.
- Sprinkle the beef with salt and pepper and add to the pot.
- Cook until browned, turning often, for about 7-8 minutes.
- Remove the bacon and the beef.
- Add the onions and garlic and sauté for 2 minutes or until onions are softened.
- Return the meat to the pot.
- Sprinkle with flour; stir and cook 2-3 minutes longer.
- Add all the remaining ingredients (except the mushrooms), and mix well.
- Cover and simmer for 1 ½ to 2 hours, or until meat is tender.
- Add the mushrooms and cook, at a slow simmer, for an additional 15 minutes.
- Remove bay leaves.
- Serve over a bed of rice or noodles.
Makes 4 servings.